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
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
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!