Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup diced onions
- 1 tablespoon olive oil
- 8 small flour tortillas
- 1/2 cup chopped cilantro
- Optional: sliced jalapenos, sour cream, and chopped green onions for garnish
Instructions
- In a skillet, heat olive oil and sauté onions until translucent. Mix with shredded chicken and set aside.
- Spread a thin layer of enchilada sauce at the bottom of the slow cooker or baking dish.
- Place a tortilla at the bottom, add a portion of the chicken mixture, sprinkle with cheese, and repeat layers.
- Finish with a layer of tortillas topped with remaining enchilada sauce and cheese.
- Cook in the slow cooker on low for 4-6 hours or bake in a preheated oven at 375°F for 20-25 minutes until bubbly and golden.
- Garnish with cilantro, jalapenos, and serve hot.
Notes
- You can use leftover cooked chicken or rotisserie chicken for quick preparation.
- Customize with your favorite toppings like sour cream, sliced olives, or avocados.
- For a healthier version, opt for low-fat cheese and whole wheat tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (baking) or 4-6 hours (slow cooker)
- Method: Slow Cooker or Baking Oven
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg