Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced jalapenos, sour cream
Instructions
- Heat olive oil in a skillet over medium heat, sauté onion and garlic until fragrant.
- Combine shredded chicken, sautéed onion and garlic, enchilada sauce, cumin, chili powder, salt, and pepper in the slow cooker.
- Cook on low for 4-6 hours or until flavors meld and the mixture is heated through.
- Sprinkle shredded cheese over the top during the last 15 minutes of cooking, cover, and allow to melt.
- Serve hot topped with cilantro, jalapenos, and sour cream if desired.
Notes
- You can substitute cooked ground beef or turkey for chicken.
- For extra spice, add diced green chilies or jalapenos.
- Serve with warm tortillas or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 105 mg