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Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
Servings:
8
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Ingredients
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3 skinless, boneless chicken breasts
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon chili powder
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1 1/2 cups tomatillo salsa or green enchilada sauce
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1/2 cup sour cream, plus more for serving if desired
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8 (6 inch) corn tortillas
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8 ounces pepper Jack cheese, shredded
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salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)
Directions
Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.
Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.
Let stand 5 minutes before serving. Serve topped with desired toppings.
I Made It
Nutrition Facts (per serving)
274
Calories
14g
Fat
14g
Carbs
23g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
274
% Daily Value *
Total Fat
14g
18%
Saturated Fat
7g
37%
Cholesterol
72mg
24%
Sodium
561mg
24%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Total Sugars
2g
Protein
23g
46%
Vitamin C
4mg
4%
Calcium
256mg
20%
Iron
1mg
7%
Potassium
286mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
