Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup diced onions
- 1 cup sliced black olives
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas, cut into strips
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- In a skillet, sauté onions in olive oil until translucent.
- Layer shredded chicken, onions, black olives, and tortillas in the slow cooker.
- Pour enchilada sauce over the layered ingredients.
- Sprinkle cheeses evenly on top.
- Cover and cook on low for 4 hours.
- Garnish with fresh cilantro before serving.
Notes
For extra spice, add sliced jalapenos or a dash of hot sauce. Use shredded rotisserie chicken for quicker prep. Serve with sour cream and fresh salsa.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg