Mexican food is something I could eat alllllll the time and I was really trying to get creative with a dish that had Mexican flair! I was browsing the Ethnic food aisle at the grocery store and saw the can of Old El Paso green enchilada sauce and decided to experiment!
I looked on the side of the can and saw that there was a recipe for Enchiladas and knew I would have to try it in the crockpot! I hope this spin on Old El Paso’s Creamy Chicken & Chile Enchiladas is a new family favorite!
Green Chile Chicken Tacos
Ingredients:
3-4 chicken breasts
1 – 10 oz. can mild green chile enchilada sauce
1 – 4.5 oz. can chopped Green Chiles
1/2 – 8 oz. package of cream cheese
Soft Taco Shells
Optional Garnishes: shredded cheese, sour cream, lettuce, tomatoes, jalapenos, salsa
Directions:
Place chicken in crockpot.
Pour Enchilada Sauce and Green Chiles on top.
Cut Cream Cheese into cubes and add to crockpot.
Cook on high 8-10 hours and low 4-6 hours.
Heat tortillas in microwave for 10-15 seconds and fill with mixture.
Add toppings as desired.
Serve with Mexican rice and/or black beans or refried beans.
P.S. – You could even take this one step further and create the same dish as the El Paso recipe. Layer the tortillas in a casserole dish, fill with the chicken mixture, roll up into enchiladas, and top with one can of Green Enchilada Sauce. Enjoy!
No Comments