Ingredients
Scale
- 2 pounds cooked chicken shredded
- 2 cups enchilada sauce
- 1 cup diced onions
- 1 cup black beans (optional)
- 2 cups shredded Mexican cheese blend
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish
- Sliced jalapenos for heat (optional)
Instructions
- Place shredded chicken, enchilada sauce, onions, beans (if using), cumin, and chili powder into the slow cooker. Stir to combine.
- Cook on low for 4 hours or until flavors meld and sauce thickens slightly.
- Sprinkle shredded cheese over the top and cook for an additional 15 minutes until cheese melts and bubbly.
- Garnish with fresh cilantro and sliced jalapenos before serving.
Notes
- You can substitute cooked ground beef or turkey for chicken.
- For extra spice, add more jalapenos or hot sauce.
- Serve with rice, tortillas, or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: High-protein, Kid-friendly
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg