Description
This slow cooker chicken enchilada taco filling features tender shredded chicken breasts simmered in savory enchilada sauce and topped with melted cheddar cheese, ready to serve in warm tortillas. With just three main ingredients and minimal prep work, this recipe is perfect for busy weeknights or meal prepping a week’s worth of delicious dinners.
Ingredients
- 3 large chicken breasts, about 1.5 pounds total, boneless and skinless
- 1 can (19 oz) enchilada sauce, red or green, your preference
- 2 cups shredded cheddar cheese, mild or sharp depending on taste
- 8–12 flour or corn tortillas for serving, warmed before assembling
- Optional toppings, diced onions, fresh cilantro, jalapeños, sour cream, or avocado
- Optional extra seasonings, cumin, garlic powder, or chili powder for added depth
Instructions
- Prepare the slow cooker: Lightly spray the interior of your slow cooker with cooking spray or brush with a thin layer of oil to prevent sticking.
- Layer the chicken: Place the three chicken breasts in the bottom of the slow cooker in a single layer, breaking them apart slightly if needed to fit comfortably.
- Add sauce and cheese: Pour the entire can of enchilada sauce over the chicken, then sprinkle the shredded cheddar cheese evenly across the top until fully covered.
- Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it thoroughly with the sauce and melted cheese until well combined.
- Serve in tortillas: Warm tortillas and fill each one with the shredded chicken mixture, then top with optional garnishes such as cilantro, onions, or avocado.
- Prep Time: 15 minutes
- Cook Time: 6 hours