Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sliced jalapenos, sour cream, lime wedges
Instructions
- Heat olive oil in a skillet and sauté onions and bell peppers until tender.
- Combine cooked chicken, sautéed vegetables, enchilada sauce, garlic powder, cumin, salt, and pepper in a bowl.
- Layer half of the chicken mixture in the crockpot, sprinkle with cheese. Repeat layers.
- Cover and cook on low for 4 hours or until bubbly and cheese is melted.
- Garnish with fresh cilantro before serving. Serve hot with sides like rice or tortillas.
Notes
- You can substitute shredded beef or vegetarian beans for a different flavor.
- For a spicier version, add sliced jalapenos or hot sauce.
- This dish can be prepared ahead and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg