Looking for an easy Tex-Mex recipe? Do you love chicken tacos?  How about enchiladas?  Well, this super easy crock pot chicken enchilada tacos recipe combines both!

My family loves all kinds of Mexican food.  Quesadillas, fajitas, tacos, enchiladas, spicy beans and rice.  You name it. Last Saturday, I knew it was going to be a busy day and I wanted to use my crock pot for a “fix it and forget it” dinner. So, after digging through the freezer and pantry and finding lots of good Tex-Mex items, I thought, “What could be easier than making a nice spicy dish right in the crock pot?”

So, this is the mash-up I came up with. And my whole family devoured it. A definite winner!

Easy crock pot chicken enchilada tacos

Ingredients:

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10 oz. bag frozen corn

15 oz. can black beans, rinsed

14.5 oz. can diced tomatoes with green peppers and onions

14 oz. can red enchilada sauce

2 tbsp. taco seasoning mix

2 large chicken breasts, frozen (Here is how I freeze chicken)

3 c. cooked rice (mine is half brown rice and half white rice in my 3 c. rice cooker)

Pkg. soft tortillas

Toppings: Sour cream and shredded Colby jack cheese

Directions:

Spray the crock pot with Pam.

Put the 2 frozen chicken breasts on the bottom.

Add the frozen corn, black beans, enchilada sauce and diced tomatoes.

Next, add the 2 tbsp. of taco seasoning.

Gently mix all of the ingredients together.

Cook on low for 8  hours.

After 7 and a half hours of cooking, shred the chicken with 2 forks, while it is still in the crock pot. Stir everything up and put the lid back on.  Let it continue to cook for another half hour, so the chicken soaks up more of the sauce. Yum…

Meanwhile, cook the rice (or you can use leftover rice).  After 8 hours, add the rice to the chicken mixture in the crock pot.

Stir thoroughly.

Assemble the tacos.

On a soft tortilla, spread sour cream, then the chicken mixture.  Top with shredded Colby-jack cheese. Fold them up and enjoy!

These chicken enchilada tacos freeze well, too.

We actually had about 2 cups left over.  So,  after it cooled down, I put it in a Zip-loc freezer bag and popped it into the freezer.  It is easy to thaw and re-heat for another day!

This is such an easy recipe to make.  These tacos are healthy, flavorful, and hearty, and one your whole family will love. Give it a try!

Here is another of my family’s favorite Tex-Mex dishes: Easy southwest chicken and rice.

What are your favorite Mexican recipes?

Happy eating! Ole!

~ Pam

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