Description
A flavorful and easy-to-make dish featuring tender chicken, zesty enchilada sauce, and gooey cheese, all cooked in a crockpot.
Ingredients
Scale
- 1.5 pounds chicken breasts
- 1 ounce taco seasoning packet
- 1 medium onion (diced)
- 28 ounces red enchilada sauce (canned)
- 10 corn tortillas
- 8 ounces colby jack cheese (shredded, about 2 cups)
- Sour cream (for serving)
- Shredded lettuce (for serving)
- Diced tomatoes (for serving)
- Sliced avocado (for serving)
- Sliced black olives (for serving)
Instructions
- Prepare the Crockpot: Place the chicken breasts at the bottom of the 6-quart crockpot.
- Season the Chicken: Sprinkle the taco seasoning evenly over the chicken.
- Add Veggies and Sauce: Add the diced onion on top and pour the enchilada sauce over everything.
- Cook the Chicken: Cover and set to HIGH for 3-4 hours or LOW for 5-6 hours, until cooked.
- Shred the Chicken: Use forks to shred the chicken in the slow cooker, mixing well with the sauce.
- Prepare Tortillas: Cut corn tortillas into triangles and place them on top of the shredded chicken.
- Combine and Cook Again: Stir the tortilla pieces gently into the mixture, sprinkle cheese on top, cover and cook for another 15-20 minutes.
- Serve: Let rest for 5 minutes before serving, topping with sour cream, shredded lettuce, tomatoes, avocado, or black olives.
Notes
For optimal flavor, do not skip the seasoning. Be careful not to overcook the chicken, and allow the cheese enough time to melt properly.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg