Ingredients
Scale
- 2 pounds cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Place shredded chicken, diced onion, garlic, cumin, chili powder, salt, and pepper in the slow cooker. Stir to combine.
- Add enchilada sauce and stir well to coat all ingredients.
- Cover and cook on low for 4 hours, or until heated through and flavors meld.
- Preheat oven to 375°F (190°C) for bubbly cheese topping.
- Lightly spray a baking dish and layer tortillas, chicken mixture, and cheese, repeating layers.
- Top with remaining cheese and bake for 15-20 minutes until bubbly and golden.
Notes
- You can substitute ground beef for chicken.
- For a spicy kick, add sliced jalapenos or hot sauce.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker, baking
- Cuisine: Mexican
- Diet: Oral
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg