Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
- Tortillas (for serving or layering)
Instructions
- Place the chicken breasts in the slow cooker and season with salt, pepper, cumin, chili powder, and paprika. Pour half of the enchilada sauce over the chicken. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and shred easily.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the slow cooker with the remaining enchilada sauce. Mix well.
- Layer the shredded chicken mixture in a baking dish or keep it in the slow cooker if oven-safe. Add diced onions and minced garlic evenly over the top. Sprinkle both cheeses over the mixture.
- For serving, keep in the slow cooker on heat. For a baked cheese crust, transfer to an oven-safe dish and broil for 3-5 minutes or bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.
Notes
- Use fresh ingredients for the best flavor.
- For a thicker sauce, stir in a cornstarch slurry during the final minutes of cooking.
- Adjust spice level with chili powder, hot sauce, or jalapeños according to your preference.
- Add vegetables like bell peppers or corn for extra texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Dump-and-Go, Family-friendly
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
