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!
Servings 6 people
Calories 413kcal
Equipment
- Crock Pot or slow cooker
- 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!
Nutrition
Calories: 413kcal | Carbohydrates: 24g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 2265mg | Potassium: 363mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 3mg | Calcium: 277mg | Iron: 2mg