Slow Cooker
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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