Description
A flavor-packed one-pot dinner featuring tender shredded chicken, smoky enchilada sauce, tortillas, and melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 2 cups enchilada sauce
- 1/2 cup salsa
- 1 tablespoon taco seasoning
- 1 cup sour cream (or 4 oz cream cheese)
- 1/2 cup reserved enchilada sauce
- 1 cup shredded cheddar or Monterey Jack cheese
- 8–10 corn or flour tortillas (halved)
- 1 1/2 cups shredded cheese (for layering)
Instructions
- Cook chicken in slow cooker with enchilada sauce, salsa, and taco seasoning on Low for about 3 hours.
- Remove chicken, shred, and mix with sour cream, reserved sauce, and cheddar cheese.
- Layer tortillas with the chicken mixture in a greased slow cooker or baking dish, topping with remaining cheese.
- Pour remaining enchilada sauce over layers.
- Cook on Low for 45–60 minutes or bake at 375°F for 15–20 minutes and broil for 1–2 minutes for a golden top.
Notes
Warm tortillas slightly to prevent cracking. For extra crunch, broil briefly after baking.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg