Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Soft flour tortillas (optional, for serving)
- Cilantro and sliced jalapeños for garnish
Instructions
- Place chicken breasts in your Crockpot and season with cumin, chili powder, salt, and pepper. Add diced onions and peppers on top, then pour enchilada sauce evenly over everything.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Shred the cooked chicken using two forks directly in the slow cooker or transfer to a plate, then return to the sauce in the crockpot.
- Layer the shredded chicken and sauce with cheese or sprinkle cheese over the chicken in the slow cooker for a cheesy top.
- Set the slow cooker to warm, sprinkle with cheddar and Monterey Jack cheese, then cover until cheese melts, about 15 minutes. For a crispy top, transfer to the oven and broil for 2-3 minutes.
Notes
- For a creamier casserole, add a splash of sour cream before serving.
- You can substitute shredded chicken with pre-cooked shredded chicken for quicker preparation.
- Serve with fresh cilantro, sliced jalapeños, and lime wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Gluten-Free adaptable
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg