Slow Cooker Enchilada Chicken Tacos Recipe2021-02-09
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat9 g
Trans Fat4 g
Unsaturated Fat2.0 g
Slow cooker enchilada chicken tacos recipe. This chicken tacos recipe belongs to Mexican cuisine. Chicken breasts with enchilada sauce cooked in a slow cooker.
To prepare enchilada chicken tacos you will need to use mild red enchilada and green enchilada sauces.
How to Make Red Enchilada Sauce
makes 2 cups (500 ml)
Ingredients: 3tablespoons (45 ml) olive oil, 3 tablespoons (45 ml) all-purpose flour, 1 tablespoon (15 ml) ground chili powder, 1 teaspoon (5 ml) ground cumin, 1/2 teaspoon (3 ml) garlic powder, 1/4 teaspoon (1 ml) dried oregano leaves, 1/4 teaspoon salt, a pinch of ground cinnamon, 2 tablespoons (30 ml) tomato paste, 2 cups (500ml ) vegetable broth, 1 teaspoon (5 ml) apple cider vinegar, freshly ground black pepper, to taste
Instructions: In a small mixing bowl, combine the dry ingredients. Mix well and set aside.
Heat the olive oil in a medium pot over medium heat. Stir in the dry mixture and cook, stirring constantly, until fragrant, for about 1 minute. Stir in the tomato mixture, then slowly pour in vegetable broth.
Increase heat to medium-high, then bring the mixture to a simmer. Simmer, whisking often, for about 5-7 minutes or until sauce has thickened.
Remove the sauce from the heat and stir in apple cider vinegar. Season to taste with black pepper.
Green Enchilada Sauce Recipe
Makes about 3½ cups (875 ml)
Ingredients: 1 tablespoon (15ml) olive oil, 1 white onion, peeled and diced, 1 jalapeno pepper, cored, seeded and diced, 4 cloves garlic, peeled and minced, 1 cup (250 ml) vegetable stock, 4 oz (120 ml) can diced green chilies, undrained, 1½ teaspoons ground cumin, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper
Instructions: In a saute pan, heat olive oil over medium-high heat. Add onion and jalapeno pepper and saute, stirring occasionally, for about 5 minutes or until the onion is softened and translucent. Stir in minced and garlic and continue cooking until fragrant.
Remove the onion mixture from the saute pan and transfer it to a food processor. Add the remaining ingredients. Puree until smooth.
Slow Cooker Enchilada Chicken Tacos Recipe
- 4 boneless and skinless chicken breasts
- 10 (300 ml) can mild red enchilada sauce
- 10 oz (300 ml) green enchilada sauce
- 4½ (135 ml) diced green chilies
- 1 packet taco seasoning
Grease 6-quart (6 L) slow cooker with nonstick cooking spray.
Arrange chicken breasts inside the liner of the slow cooker. Add remaining ingredients and stir.
Cover the pot and cook in a low-heat setting for 6-8 hours or until chicken is tender.
Turn off the slow cooker and open the lid. Using two forks, shred cooked chicken (or cubed it), then transfer it into serving bowls. Pour sauces and serve hot.