Servings: 6–8
Prep Time: 10 minutes
Cook Time: 2 hours (on high)
Total Time: 2 hr 10 min
Ingredients:
- 2 (28 oz) cans enchilada sauce
- 1½ lbs shredded rotisserie chicken
- 10 corn tortillas, torn or cut into bite-sized strips
- 1 (8 oz) bag shredded cheddar cheese
Optional Toppings:
- Sour cream
- Diced avocado
- Extra shredded cheese
- Hot sauce
- Cilantro or green onions
Directions:
- Add Enchilada Sauce: Pour both cans of enchilada sauce into your crockpot.
- Add Chicken: Stir in the shredded rotisserie chicken.
- Add Tortillas: Tear or cut tortillas into small strips and mix them into the crockpot. Press them down gently with a spoon.
- Add Cheese: Sprinkle in the entire bag of shredded cheese and mix to combine.
- Cook: Cover and cook on high for 2 hours.
- Serve: Spoon into bowls and top with your favorite garnishes. Enjoy around the campfire!
Pro Tip: Shred and freeze extra rotisserie chicken after a Costco run—it’s perfect for quick campsite meals like this!
