Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Tortilla chips or tortillas, for layering
- Fresh cilantro, chopped, for garnish
Instructions
- Layer cooked chicken and enchilada sauce in the slow cooker.
- Add a layer of tortillas or tortilla chips.
- Sprinkle with diced onions, cumin, chili powder, and garlic powder.
- Repeat layers until ingredients are used, ending with cheese on top.
- Cover and cook on low for 4 hours or until cheese is bubbly and melted.
- Garnish with chopped cilantro before serving.
Notes
- For extra spice, add jalapenos or hot sauce.
- You can substitute shredded beef or vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 125mg