Ingredients
Scale
- 4 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream and sliced avocados for serving
Instructions
- Place shredded chicken in the crockpot and add diced onion and garlic.
- Pour enchilada sauce over the chicken mixture and stir to combine.
- Sprinkle chili powder, cumin, salt, and pepper over the mixture.
- Cover and cook on low for 4 hours.
- Once cooked, sprinkle shredded cheeses evenly on top and let melt for 10 minutes.
- Garnish with fresh cilantro, and serve with sour cream and avocado slices.
Notes
- You can substitute fresh cooked chicken with rotisserie chicken for quick prep.
- Adjust spice level by adding jalapeños or hot sauce.
- Serve with warm tortillas or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 390 Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg