I love an easy, delicious meal, don’t you? I decided to mix things up a bit the other day and try a new recipe for my weekly Mexican rotation. I don’t really plan to have a Mexican night every week on purpose, it just happens that way because we love Mexican food so so much around here! And it’s usually super easy to make. I don’t know how much easier it could get than this recipe. We shared this dish with my sister and nieces the other night and even the pickiest of eaters were major fans. With bean dip and chips on the side, we were all happy happy happy!
Slow Cooker Chicken Enchilada Tacos
3-4 Chicken Breasts
1 can Enchilada Sauce
1 packet of taco seasoning
1 cup shredded Mexican, Cheddar or Monterey Jack Cheese
soft taco shells
Stir enchilada sauce and taco seasoning in slow cooker. Toss chicken breasts to coat. Cook on low for 4-6 hours or high for 2-3 hours (until completely white and done). Shred chicken in pot with 2 forks or kitchen sheers. 30 minutes before serving, stir in cheese till melted. Serve on warm taco shells with green onions.
Yields: 6 servings
Recipe Source: Genaw
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