Ingredients
Scale
- 2 lbs cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place shredded chicken in the slow cooker.
- Mix enchilada sauce, sour cream, diced onion, garlic, chili powder, cumin, salt, and pepper in a bowl.
- Pour the sauce mixture over the chicken.
- Sprinkle shredded cheddar and Monterey Jack cheese on top.
- Cover and cook on low for 4 hours or high for 2 hours.
- Garnish with fresh cilantro before serving and serve with warm tortillas.
Notes
- Feel free to add diced vegetables like bell peppers or jalapenos for extra flavor.
- Best served with a side salad or Mexican rice.
- Prep Time: 10 minutes
- Cook Time: 2-4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg