Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breast
- 1 ounce taco seasoning (1 packet or about 2 tablespoons)
- 28 ounce can red enchilada sauce (1 large can)
- 4 ounces diced green chiles (1 can)
- 8 corn tortillas
- 2 cups shredded cheddar cheese
Instructions
- Prepare the chicken: Lay the chicken breasts in the bottom of the crockpot. Sprinkle evenly with the taco seasoning to coat the chicken thoroughly.
- Add sauces and chiles: Pour the diced green chiles and the entire can of enchilada sauce over the seasoned chicken, ensuring everything is covered well.
- Cook the chicken: Cover the crockpot and cook on high for 2.5 to 3 hours or on low for 3 to 3.5 hours, until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Use two forks to shred the chicken directly in the crockpot, mixing it evenly into the saucy base with the enchilada sauce and chiles.
- Incorporate the tortillas: Tear the corn tortillas into pieces and gently fold them into the shredded chicken and sauce mixture inside the crockpot.
- Add cheese and melt: Sprinkle the shredded cheddar cheese on top of the mixture, replace the lid, and let it sit for 15 to 30 minutes. This allows the tortillas to soak up the sauce and the cheese to melt perfectly.
- Garnish and serve: Optionally, garnish with fresh pico de gallo or your favorite toppings before serving warm.
Notes
- You can add extra vegetables like corn or black beans for more texture and flavor.
- If you prefer a spicier dish, use a spicy enchilada sauce or add chopped jalapeños.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- To reduce sodium, use low-sodium enchilada sauce and taco seasoning.
- This recipe can be doubled for a larger crowd, just make sure your crockpot is large enough.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
