Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sliced jalapenos for extra spice
Instructions
- Layer shredded chicken in the slow cooker.
- Mix enchilada sauce with spices and pour over chicken.
- Top with diced onions and cheeses.
- Cover and cook on low for 4 hours.
- Garnish with cilantro and jalapenos before serving.
Notes
- You can substitute chicken with turkey or beef.
- Adjust spice level with more jalapenos or chili powder.
- Serve with rice or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg