Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles
- 12 oz corn tortillas
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken breasts at the bottom and sprinkle with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours.
- Cut corn tortillas into wedges while waiting.
- Shred chicken in the slow cooker using forks once cooked.
- Stir in tortilla wedges and half of the cheese until well combined.
- Layer remaining tortilla wedges on top and sprinkle with remaining cheese.
- Cover and cook for an additional 30 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 4g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg