Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • salt to taste
  • black pepper to taste
  • 8-10 corn tortillas, cut into 1-inch strips
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. In a saucepan over medium heat, sauté the diced onion in olive oil until translucent. Add garlic and cook for 1 minute until fragrant.
  2. Melt butter into the pan, whisk in the flour, and cook for 2 minutes to remove the raw flour taste.
  3. Gradually whisk in chicken broth and milk. Stir in the cumin, smoked paprika, and chipotle powder. Simmer for 5 minutes until the sauce thickens into a velvety consistency.
  4. Pour a small amount of the sauce into the bottom of the slow cooker to prevent sticking.
  5. Layer the bottom of the slow cooker with corn tortilla strips, followed by a layer of raw chicken thighs, a drizzle of sauce, and a handful of shredded cheese.
  6. Repeat the layering process until all ingredients are used, ensuring the final layer is shredded cheese.
  7. Cover and cook on Low for 6 hours or on High for 3 hours.
  8. Garnish with fresh chopped cilantro before serving.