Crock Pot Chicken Enchilada Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 20 mins
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Servings
6 people
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Calories
413 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Crock Pot Chicken Enchilada Tacos
Description
The recipe starts by seasoning boneless, skinless chicken breasts and placing them in a slow cooker with enchilada sauce to cook gently for several hours. After shredding, the chicken is combined with olives and cheddar cheese in the crock pot, topped with more cheese and olives, then heated further to melt the cheese and blend flavors. Corn or flour tortillas are heated with a little olive oil in a skillet, filled with the cheesy chicken mixture, folded, and fried until both sides develop a golden, crispy texture.
The resulting tacos blend tender chicken rich with enchilada sauce and tangy olives, marrying melted cheese and crisp tortillas for a balanced texture and flavor. They can be served garnished with additional fresh cilantro and accompanied by salsa, diced tomatoes, or sliced avocado for added freshness.
Using a slow cooker allows the chicken to absorb the sauce deeply and stay moist. Frying the filled tacos at the end crisps the tortilla and helps hold the filling. This recipe adapts well for both corn and flour tortillas depending on preference.
Ingredients
- 4 chicken breast 2-3 lbs, boneless, skinless
- 2 cups enchilada sauce
- 2 tbsp cilantro fresh, minced
- 1/2 tsp kosher salt to season the chicken
- 12 oz black olive sliced
- 1 1/2 cup cheddar cheese shredded; mild or sharp
- cilantro fresh; more
- 6-8 corn tortillas taco sized
- 6-8 flour tortillas taco sized
- 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 Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 2265mg | 94% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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