Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup chicken broth
- 1 medium onion, diced
- 10 oz. can Rotel tomatoes
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. oregano
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup heavy cream
- 1 ½ Tbsp. cornstarch
- 8–10 corn tortillas, torn into pieces
- 2 cups shredded cheddar cheese
- sour cream, for topping
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the diced onion on top.
- Add chicken broth, cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir in the Rotel tomatoes with juices for flavor.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours until the chicken is tender and easily shreds.
- Shred the chicken using two forks and return it to the slow cooker.
- In a small bowl, whisk together heavy cream and cornstarch until smooth. Stir this mixture into the slow cooker.
- Add the torn corn tortillas and shredded cheddar cheese, stirring well. Cover the slow cooker and cook on HIGH for about 20-30 minutes until the cheese melts and the mixture is bubbly.
- Serve hot with desired toppings and enjoy!
Notes
For added flavor, try using grilled chicken instead of boiled chicken breasts.
This casserole can be made ahead of time and heated when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg