Ingredients
Scale
- 2 to 3 chicken breasts (boneless & skinless)
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chiles (drained)
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Spray the inside of your slow cooker with nonstick cooking spray.
- Place chicken breasts at the bottom and sprinkle with taco seasoning, salt, and pepper.
- Pour enchilada sauce over the chicken, then add drained tomatoes with chiles.
- Cover and cook on low for 4 to 5 hours until chicken is fully cooked.
- Cut corn tortillas into wedges while chicken cooks.
- Shred cooked chicken using two forks and stir in tortilla wedges along with half of the cheese.
- Press mixture evenly in the slow cooker, top with remaining tortilla wedges.
- Cover and cook for an additional 30 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg