Ingredients
Scale
- 2 lbs cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup chopped green onions
- 1/2 cup chopped cilantro
- 8 small tortillas
Instructions
- Layer tortillas in the slow cooker.
- Spread cooked chicken over the tortillas.
- Pour enchilada sauce evenly over the chicken layer.
- Sprinkle with shredded cheese.
- Repeat layers as desired.
- Cook on low for 4 hours.
- Garnish with green onions and cilantro before serving.
Notes
- Use leftover cooked chicken for convenience.
- Adjust spice level by adding jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Gluten-Free (use gluten-free tortillas)
Nutrition
- Serving Size: 1 slice
- Calories: 375 Kcal
- Sugar: 5g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg