Ingredients
Scale
- 2 pounds 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 diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place shredded chicken in the crockpot and add enchilada sauce, sour cream, onion, garlic, cumin, chili powder, salt, and pepper. Mix well.
- Cover and cook on low for 4 hours, stirring occasionally.
- Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake for 20 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken with beef or make it vegetarian by using beans and vegetables.
- For a spicier version, add diced jalapeños or hot sauce.
- This dish pairs well with rice or a side salad.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker & oven baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg