iMOM » Recipes » Slow Cooker » Chicken Enchilada Tacos

Chicken Enchilada Tacos



Ingredients:

  • 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.

Directions:

  1. Combine all ingredients (except garnish) into slow cooker.  Turn on low for 6 to 8 hours or high for 3 to 4 hours. 
  2. 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.

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