These handheld enchiladas are a hit with my family! You can serve this cheesy shredded chicken in warm tortillas, in a burrito bowl, on a bed of salad, or even to make nachos. It's an easy meal for busy weeknights! Your crockpot does most of the work for you.
Place the chicken breasts into your slow cooker and pour the enchilada sauce over top. Close the lid and cook on LOW for 3-4 hours or until the chicken is tender and shreds easily.
Once the chicken is done, shred it with a few forks and mix in about 2 cups of shredded cheddar cheese. Allow the chicken mixture to cook for an additional 15-20 minutes to soak in the sauce and allow the cheese to melt.
Enjoy served in warm tortillas with your favorite toppings such as chopped lettuce, diced tomatoes, avocado, jalapeños, hot sauce, etc.
Notes
This recipe is on the mild side to suit a family with picky kids. Feel free to spice it up to your liking with a can of green chiles or some extra seasoning like cumin or chili powder.
You could also make burrito bowls with rice and beans. Or, how about nachos with extra cheese, black beans, sour cream and sliced jalapeños? Watching your weight? Try it with a salad or bag of frozen cauliflower rice!