Crock Pot Chicken Tacoladas
"Not a taco, not an enchilada. This meal cooks up easily in your slow cooker and is an intriguing combination of both. I am a green chile fan and I love this."
- Ready In:
- 8hrs 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 5 chicken thighs
- 2 chicken breasts
- 1 (10 ounce) jar green enchilada sauce (I use 505 brand)
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 12 -15 flour tortillas (10 inch)
-
Garnishes as desired
- salsa (optional)
- chopped onion (optional)
- shredded cheese (optional)
- shredded lettuce (optional)
- chopped tomato (optional)
directions
- Remove the skin and excess fat from the chicken pieces. Place chicken in crock pot.
- Combine the green enchilada sauce and soup in a bowl and blend well. Pour over chicken pieces.
- Cover crock pot and cook on LO 8 hours. When tender, remove chicken and shred. Add sauce to chicken to moisten nicely.
- Serve on tortillas . You can fold over the tortillas like a soft taco, or roll them up like an enchilada or even a burrito. Garnish as desired.
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Reviews
-
Lorraine, Thanks VERY much for posting this recipe. I have made it over and over, with only the addition of some diced chile peppers, and love it. But today, as it was cooking, I thought about how good this might be as enchildas. I took the meat out at the end of cookiing and shredded it, rolled it into enchiladas in a pan with some cheese, covered the them with the sauce from the crock pot, put cheese on top and baked for 45 minutes. OMG - they were fantastic. Try it sometime. -
I couldn't find green enchilada sauce so I used green chilli sauce. Not bad but it didn't blow me away.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale
