Chicken Enchilada Tacos
- 1lb. diced or shredded cooked chicken
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can enchilada sauce
- 1 (4oz) can chopped green chiles
1 (10 oz) package frozen Mexican corn blend
1 medium onion, diced or use ½ package frozen diced onion
2 tsp minced garlic (or 2 cloves)
1 tsp cumin
1 tsp chili powder (less if you're not a fan of spicy)
1 tsp salt
¼ tsp black pepper
1 bay leaf
Optional garnish: sour cream, Monterey jack cheese, cilantro, avocado, olives, crisp lettuce.
Combine all ingredients (except garnish) into slow cooker. Turn on low for 6 to 8 hours or high for 3 to 4 hours.
Spoon chicken mixture into warm, crunchy or soft tortillas, garnish with your favorites.
Tip: Got Leftovers? Reinvent this meal tomorrow night. Add one cup chicken or vegetable broth, reheat and serve over white rice.
Recipe compiled by iMOM Staff.