Slow-Cooker Chicken Enchiladas Tacos

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a favorite recipe. Twist up your taco traditions with this enchiladas-inspired dish.
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10 Minutes Prep
9 Hours Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 1/4 lb boneless chicken breasts
  • Small check mark in a circle icon Salt and pepper, to taste
  • Small check mark in a circle icon 1 (10-oz) can Old El Paso™ mild enchilada sauce
  • Small check mark in a circle icon 1 package Old El Paso™ taco shells, 12 count
  • Small check mark in a circle icon 1 cup shredded sharp cheddar cheese
  • Small check mark in a circle icon 1 can sliced black olives, drained
  • Small check mark in a circle icon Old El Paso™ Salsa, as desired
Preparation
  1. Wash the chicken breasts and pat dry. Season well all over with salt and pepper. Add to the bowl of a slow cooker. Pour the can of enchiladas sauce over. Cook on low heat for 8-9 hours, until tender. Shred the chicken with a fork and stir well to combine with the sauce.
  2. Heat the taco shells according to package directions.
  3. Divide the chicken evenly among the taco shells. Top with cheddar cheese and black olives and serve with salsa. Enjoy!
Expert Tips
  • Love avocado? Diced avocado is great in these tacos.
  • For a zestier taco, use Hot Enchilada Sauce.