Crock Pot Chicken Enchilada Tacos
All the flavor of chicken enchiladas but with the ease of a Crock Pot and wrapped and pan-fried into a crispy delicious taco. These Crock Pot Chicken Enchilada Tacos are our new favorite taco night dinner!
Next, try our 15 Minute Shrimp Poblano Tacos!
It has been a brutal winter. Between my job and kids in daycare, it feels like I’m always battling something. So when I was finally feeling normal enough again for real food, I (and the baby) wanted it all. Enchiladas. Tacos. Cheese. Chicken. Being the hungry preggo I am, made it all: Crock Pot Chicken Enchilada Tacos to the rescue!
This recipe is seriously SO easy, thanks to our trusty Crock Pot! It has all of the flavors we love of chicken enchiladas, but then wrapped up and pan-fried into a delightful crunchy taco!
Ingredients Needed
For these super easy and delicious enchilada tacos, the most important piece (and the one that adds the most from-scratch flair), is our Homemade Enchilada Sauce From Scratch!
- Chicken – We prefer boneless chicken breasts, but you could also use boneless thighs, too!
- Enchilada Sauce – Have you made your own from scratch, yet?
- Cilantro – Fresh is best!
- Black Olives – Sliced.
- Cheddar Cheese – Shredded sharp or mild.
Then it’s just what you need for your favorite Tacos!
- Corn or Flour Tortillas – Have you made your own from scratch yet?
- Fresh Pico de Gallo From Scratch
- Fresh Spinach Guacamole
Tip: Make a big batch of Enchilada Sauce and freeze it, so when you’re ready for some of these tacos, you can just pull the sauce out of the freezer.
Step-by-Step Instructions
One of the best parts of this recipe, it is SO easy to make.
First step: Add the salted chicken, enchilada sauce, and cilantro to a Crock Pot / slow cooker and let cook for 3-4 hours on high or 6-8 hrs on low.
Truly, is there anything better than a meal that you can just set it and forget it? Plus it’ll make your house smell amazing when we got home after coming home from work!
Tip: One of my favorite parts of this recipe is that this is a Crock Pot meal that you don’t have to worry about it drying out because of the enchilada sauce, so if it’s in there for longer like 10 hours, no problem. It will still be delicious!
Second Step: Shred the chicken breasts in the enchilada sauce and then top it with the cheddar cheese, sliced black olives, and let cook for another 10-20 minutes on low to melt all of that cheese.
All the deliciousness of chicken enchiladas, ready for some tacos!
Add that delicious cheesy shredded chicken to your favorite taco sized tortillas and fry them up in your favorite pan (ours is a Finex!) for some crispy Crock Pot Chicken Enchilada Tacos!
Serve It With
Not in the mood for tacos? (Not sure how that’s ever a thing!) We also love to serve this over salads or with a side of rice and beans.
It’s also great to feed a crowd and as the protein for a taco bar party!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Crock Pot Chicken Enchilada Tacos
Equipment
- skillet or saute pan
Ingredients
- 4 Boneless, skinless chicken breasts 2-3 lbs
- 2 cups Enchilada Sauce
- 2 tbsp fresh cilantro, minced
- 1/2 tsp kosher salt to season the chicken
- 12 oz sliced black olives
- 1 1/2 cup shredded cheddar cheese (mild or sharp)
- more fresh cilantro
- 6-8 corn or flour taco sized tortillas
- 1 teaspoon olive oil
Instructions
- Add chicken breasts to the Crock Pot and season with salt. Pour over you Homemade (or favorite) Enchilada Sauce. Cook on low for 6-8 hrs or high for 3-4 hrs.
- Once done, shred chicken and mix well with sauce in Crock Pot. Sprinkle in 1/2 cup of cheddar cheese and 1/2 the olives and mix. Top with the remaining cheddar cheese and olives. Turn Crock Pot to low, cover, and cook for another 10-20 minutes or until the cheese is all melted. Top with fresh cilantro.
- Heat a skillet or saute pan over medium heat. Add 1 teaspoon olive oil to pan.
- Hold tortilla in your hand and use tongs to add cheesy enchilada chicken with olives into the taco. Gently place in the hot pan and fold in half. Add two to three to the pan, dependent upon the size of your pan. Fry for 2-3 minutes and then flip and fry another 2-3 minutes until both sides of the taco are golden and crispy.
- Serve with fresh cilantro, diced tomatoes, sliced avocado, or any of your other favorite taco toppings!
Enchiladas are packed with rich, smoky, and savory flavors
Delicious!! Used boneless thighs and only added the cheese when I made each taco, since one of us is dairy free, but it worked great! I fried them in a large electric skillet so I could do 4 at a time. Served with refried beans, with salsa, guacamole, sour cream, green onions, and shredded lettuce for toppings. Everyone loved the meal!
So wonderful to hear, Teresa! Sounds like a delicious meal – thanks so much for taking the time to share!