Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
- 1 can sliced black olives
- 8 small flour tortillas
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine shredded chicken, enchilada sauce, sour cream, onions, and cilantro.
- Lightly grease the crockpot with olive oil and layer four tortillas at the bottom.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with half of the shredded cheeses and sliced olives.
- Repeat layering with remaining tortillas, chicken mixture, cheese, and olives.
- Cover and cook on low for 4 hours until hot and bubbly.
- Garnish with additional cilantro before serving.
Notes
- Feel free to add jalapeños for extra spice.
- You can substitute with Greek yogurt for sour cream.
- Serve with Spanish rice or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg