Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Sliced jalapenos (optional)
Instructions
- Place chicken breasts in the slow cooker and season with cumin, chili powder, paprika, salt, and pepper.
- Pour enchilada sauce over the chicken, cover, and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the slow cooker to absorb sauce.
- Layer tortillas, shredded chicken mixture, and cheeses in a greased baking dish or keep in the slow cooker if preferred.
- Repeat layers as desired, finishing with cheese on top.
- Optional: Garnish with chopped cilantro and sliced jalapenos before serving. Serve warm.
Notes
- You can use shredded rotisserie chicken for quicker preparation.
- Adjust spice level with extra jalapenos or chili powder.
- Great served with rice or a side salad.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Oven
- Cuisine: Mexican
- Diet: Easily adaptable to gluten-free and low-carb diets
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg