Chicken Enchilada, Si Señorita
Recipe type: Crock Pot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
This is certainly not Paleo but so good and so easy.
  • Ingredients:
  • For Crock Pot:
  • 1 can of mild enchilada sauce
  • 1 tablespoon of cumin
  • 1 package of thawed chicken breasts, 3 lbs
  • For Roasting in oven:
  • 1 cup of yummy Mexican or spicy cheese (I used spicy jalapeno)
  • ½ cup of fresh green onions
  • Fresh avocado
  1. Trim off all the fat on the chicken breasts and place on the bottom of the crock pot.
  2. Pour enchilada sauce and cumin on top of the chicken.
  3. Cook for 8-9 hours on low and then the chicken should easily shred.
  4. Preheat oven to 400. Placed shredded chicken in a lightly greased pyrex (8x8) with as little (or as much) sauce you want from the crock pot.
  5. Place a cup of shredded cheese of your choice on top of the chicken; I used spicy pepper jack cheese.
  6. Finally, sprinkle the fresh green onions on top of the yummy enchilada and cheese mixture. If you like a kick, you can add chopped jalapenos, olives, etc.
  7. Put in oven for 15 minutes (enough to cheese bubbles and browns) and viola! Enjoy!
Recipe by Our Full Plate at