Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips and lime wedges for serving
Instructions
- Place shredded chicken, diced onions, and bell peppers in the crockpot.
- Pour enchilada sauce over the mixture and stir to combine.
- Cook on low for 4 hours or until heated through.
- Sprinkle shredded cheese over the top and cover until melted.
- Garnish with fresh cilantro and serve with tortilla chips and lime wedges.
Notes
For a spicier version, add chopped jalapenos. Use fresh herbs for a vibrant flavor. Ideal for meal prep or family dinners.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg