Tuesday, February 9, 2016

Crock Pot Chicken Enchilada Tacos



I've been wanting to make enchiladas for a while but I wanted to create a less time consuming version. So, instead of traditional enchiladas I decided on chicken enchilada tacos. Super easy to prepare and best of all...the crock pot does all the cooking! You get all the flavors of a chicken enchilada in taco form. They were a hit!


Crock Pot Chicken Enchilada Tacos
Makes 10 Tacos
WW PP=3
Cal 102, Carbs 13.3, Fat 2, Fiber 1, Protein 9.6

Ingredients
16 oz. boneless skinless chicken
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 can enchilada sauce
1 can rotel, drained
10 white corn tortillas (I used mission brand)
shredded lettuce, cheese, sour cream etc for toppings


Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the enchilada sauce and rotel. Cover and cook on low for 4 hours. Shred chicken and spoon into tortillas. Add any additional toppings of your choice. Enjoy!

2 comments:

  1. Hi Bridget, this would be a super contribution to Food on Friday: Slow Cooker over at Carole's Chatter. Please do bring it over. Cheers

    ReplyDelete
  2. This is a great recipe that we will love. Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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