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.
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.