Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Season the chicken breasts with cumin, chili powder, salt, and pepper.
- In a skillet, heat olive oil over medium heat and brown the chicken for 3-4 minutes per side.
- Place the chicken in the crock pot and add chopped onion, garlic, and enchilada sauce.
- Cook on low for 6 hours or until the chicken is tender and easily shredded.
- Remove the chicken, shred with two forks, and return to the crock pot to mix with sauce.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Fill each tortilla with shredded chicken mixture and a sprinkle of cheese, roll up, and place seam side down in the dish.
- Top with remaining enchilada sauce and cheese.
- Bake uncovered for 20 minutes until bubbly and cheese is melted and golden.
Notes
- You can substitute shredded beef or turkey for chicken.
- Add chopped cilantro or sliced olives for extra flavor.
- Serve with sour cream, chopped lettuce, or sliced jalapenos for toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking, Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg