Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas
- 1/2 cup chopped cilantro
- 1 sliced jalapeno (optional)
Instructions
- Layer 4 tortillas in the bottom of the crockpot.
- Spread half of the shredded chicken over tortillas.
- Pour half of the enchilada sauce on top.
- Sprinkle with half of the cheese.
- Repeat layers with remaining tortillas, chicken, sauce, and cheese.
- Cover and cook on low for 4 hours.
- Garnish with cilantro and jalapenos before serving.
Notes
- For spicy flavor, add more jalapenos or hot sauce.
- Use cooked, shredded chicken for best results.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg