Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Place cooked shredded chicken, chopped onion, cumin, chili powder, and 1/2 cup enchilada sauce into a bowl. Mix well.
- Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll them up.
- Layer 3 tortillas in the crock pot, then pour over 1/3 of the remaining enchilada sauce and sprinkle with 1/3 of the cheeses. Repeat layers.
- Cover and cook on low for 4 hours or until heated through and bubbly.
- Garnish with chopped cilantro and serve hot.
Notes
- Feel free to add sliced jalapenos for extra spice.
- You can substitute shredded cheese with mozzarella or pepper jack for different flavors.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Easy
Nutrition
- Serving Size: 1 enchilada
- Calories: 410 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg