Slow-Cooker Chicken Enchiladas Tacos

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.
  • 10 Minutes Prep
    9 Hours Total
  • 4 Servings

Ingredient List

  • 1 1/4 lb boneless chicken breasts
  • Salt and pepper, to taste
  • 1 (10-oz) can Old El Paso™ mild enchilada sauce
  • 1 package Old El Paso™ taco shells, 12 count
  • 1 cup shredded sharp cheddar cheese
  • 1 can sliced black olives, drained
  • Old El Paso™ Salsa, as desired


  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.

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