Ingredients
Scale
- 2 lbs cooked chicken shredded
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine cooked shredded chicken, enchilada sauce, sour cream, cumin, chili powder, salt, and pepper in a bowl.
- Layer half of the chicken mixture in the crockpot.
- Sprinkle with half of the cheeses and onion.
- Repeat layers with remaining ingredients.
- Cover and cook on low for 4 hours.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to taste.
- Serve with warm tortillas or rice.
- Can be prepared ahead and refrigerated before slow cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg