Some of the most popular recipes on this site are the Crockpot Carnitas and the Barbacoa Beef. Why? Because they’re easy, healthy and more importantly, delicious. This is similar, and does not disappoint. Throw some chicken in a crockpot with enchilada sauce and seasoning, cook, then shred.
To make the perfect bowl, we start with Cilantro Lime rice, top it with this chicken, salsa and cheese. If we have avocados or sour cream laying around, those join the party too.
To make this even cleaner, my wife makes her own enchilada sauce (recipe to follow). It’s easy, tastes unbelievable, and is inexpensive. This makes a ton of food, too. Try it out and let me know if you like it!
Shredded Enchilada Chicken Bowl
|Prep time||5 minutes|
|Cook time||6 hours|
|Total time||6 hours, 5 minutes|
|Meal type||Main Dish|
|Occasion||Barbecue, Casual Party|
- 2lb chicken breasts
- 1 cup enchilada sauce
- 1 teaspoon cumin
- .5 teaspoon chili powder
- .5 teaspoon garlic powder (or Goya Adobo seasoning)
- salt and pepper
|Add chicken to the crockpot.|
|Mix the seasonings together and sprinkle over the chicken. Top with enchilada sauce.|
|Cook on the low setting of your slow cooker for 6 hours, or on high for 3-4. Shred the chicken with two forks and serve over rice or in tacos.|