Slow Cooker Chicken Enchilada Tacos
Change up Taco Tuesday with chicken slow cooked in enchilada sauce, shredded and served in flour tortillas with cheese, lettuce and tomatoes. It is a dump, set and forget recipe that is so easy to make and enjoy for dinner
Equipment
- slow cooker
Ingredients
- 1 1/4 lbs boneless, skinless chicken thighs
- 1 can 19 oz. red enchilada sauce
- 8 6" or 8" flour tortillas
- olive oil
- grated cheddar, or Mexican blend
- lettuce and tomatoes
Instructions
- Place chicken into a sprayed or lined slow cooker {you can use frozen chicken}
- Pour enchilada sauce over chicken and cook on low heat for 4 hours
- Lightly brown tortillas in a skillet in a little olive oil and set aside on paper towels until chicken is ready
- Shred chicken with two forks and serve with tortillas, grated cheese, lettuce and tomatoes and any other toppings you desire
- Makes 8 tacos