Ingredients
Scale
- 2 lbs cooked chicken shredded
- 1 can (10 oz) enchilada sauce
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1/2 cup chopped cilantro
- 8 small flour tortillas
Instructions
- Layer two tortillas in the crockpot.
- Spread a layer of shredded chicken, onions, peppers, and enchilada sauce.
- Repeat layers until ingredients are used, ending with cheese on top.
- Cover and cook on low for 4 hours or until hot and bubbly.
- Garnish with cilantro before serving.
Notes
For a spicy kick, add sliced jalapenos or hot sauce. Use corn tortillas for a gluten-free option. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg