Ingredients
Scale
- 3 cups 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 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant and translucent.
- Add cumin, chili powder, salt, and pepper; cook for 1 minute more.
- In a mixing bowl, combine shredded chicken, sautéed onion and garlic, enchilada sauce, and sour cream.
- Transfer the mixture into a slow cooker. Top with shredded cheddar and Monterey Jack cheeses.
- Cook on low for 4-6 hours or until heated through and cheese is melted.
- Serve hot, garnished with fresh cilantro and optional sour cream or lime wedges.
Notes
- Adjust spice level with more chili powder or jalapenos.
- For added veggies, include diced bell peppers or corn.
- Can be prepared in advance and stored in the fridge before cooking.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Main Dish
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg