Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chiles (drained)
- 12 ounces corn tortillas
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken at the bottom, seasoning with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes evenly over the chicken.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Cut corn tortillas into wedges and shred the cooked chicken using two forks.
- Stir in half of the tortilla wedges and half of the cheese into the mixture.
- Layer remaining tortilla wedges on top and cover with remaining cheese.
- Cook for an additional 30 minutes to melt cheese.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg