Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup sliced black olives
- 1 cup diced green chilies
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Layer shredded chicken in the slow cooker.
- Add diced onions, green chilies, olives, cumin, chili powder, salt, and pepper over the chicken.
- Pour enchilada sauce evenly over the ingredients.
- Sprinkle shredded cheeses on top.
- Cover and cook on low for 4 hours or until heated through and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Best served with tortilla chips, sour cream, or a side of Mexican rice. For extra spice, add jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Allergy-friendly, adaptable to gluten-free upon using gluten-free enchilada sauce
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg