Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup diced onions
- 1 cup corn kernels (optional)
- 2 cups shredded Mexican cheese blend
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 medium flour tortillas
- Fresh cilantro for garnish
Instructions
- Layer a portion of shredded chicken in the crockpot.
- Pour some enchilada sauce over the chicken.
- Add diced onions and corn (if using).
- Sprinkle with cumin, chili powder, and garlic powder.
- Repeat layers until all ingredients are used, ending with enchilada sauce and cheese on top.
- Cover and cook on low for 4 hours or until heated through and cheese is melted.
- Serve garnished with fresh cilantro and optional tortilla chips.
Notes
- You can add black beans or diced peppers for extra flavor.
- Use corn tortillas for a softer casserole or flour tortillas for a heartier texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg