Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (4 oz) chopped green chiles
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sliced jalapeños, sour cream
Instructions
- Place shredded chicken in the slow cooker.
- Add enchilada sauce, green chiles, diced onion, cumin, chili powder, salt, and pepper.
- Mix well to combine.
- Cover and cook on low for 4 hours.
- Stir the mixture, then sprinkle shredded cheese on top.
- Cover and cook for another 15 minutes until cheese melts.
- Serve hot, garnished with fresh cilantro and optional toppings.
Notes
- For extra flavor, add sliced olives or corn kernels.
- Use leftover cooked chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 385 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 105mg