Slow Cooker- Chicken Enchilada Tacos

I’m always up for a “magic pot” recipe….you know what I mean, throw it all in, turn it on and come back later ready to eat.  This is one that I found on imom.com in a recipe file on their site.  It says that they are for tacos, which we did indeed eat them as with hard shells and also some flour tortillas.  I thought they were great on the tortillas, not so great in the hard shells.  BUT I think this is actually wonderful as a soup.  We crumbled up tortilla chips in it and really liked it that way.

So here is the recipe and then after that I will tell you how you could make your own tortilla strips if you don’t have any chips on hand.

Chicken Enchilada Tacos

Combine into the slow cooker:

• 1 lb diced or shredded cooked chicken (I had 4 cups frozen in the freezer and just defrosted that—made this recipe even easier!)
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (10 oz) can enchilada sauce (we used green sauce)
• 1 (4 oz) can chopped green chiles
• 1 (10 oz) package frozen Mexican corn blend (well, I couldn’t find this and wasn’t running to Trader Joes to get some so I used a can of corn that I drained of the juice)
• 1  medium onion
• 2 cloves minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper

Turn on low for 6 to 8 hours or high for 3 to 4.

Garnish with your favorite garnish: sour cream, Monterey jack cheese, cilantro, avocado, crisp lettuce…

You could also serve this over white rice.

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Make your own tortilla strips:

Cut tortillas into 1/2 inch wide strips.

Cut those then  in half crosswise.

Place on an ungreased baking sheet

Bake at 350 for 10-13 minutes or until crisp and slightly browned.

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