Turn up your typical taco night with this super tasty Mexi-Cali version of enchilada chicken. This shredded chicken can be used in tacos, burritos, Mexi-bowls, and more. It's so full of flavor that you won't believe how simple it is to make.
Course: Main Course
Cuisine: American, Mexican
2lbsskinless boneless chicken tenderloinscan substitute with chicken breasts
1/2cupenchilada verde sauce
1cuppepper jack cheeseshredded (can substitute with 1 addition cup of cheddar)
your favorite add-insrice, tortillas, avocado, lime, cilantro, sour cream, salsa...
Set your crockpot to the low setting
Add your taco seasoning to the crockpot and then slowly add in the enchilada sauce while mixing it into the taco seasoning. You want to get a wet thick paste consistency that's not watery, so add as much or as little sauce as you need to get the right thickness.
Stir the chicken into the seasoning and sauce mixture. (The chicken doesn't need to be evenly coated) Cover and let cook for 4 hours (6 hours if you're starting with frozen chicken)
While the chicken is cooking, shred your cheeses and set them aside for later.
In the last 15 minutes of cooking, pull out the chicken and shred. The chicken should be falling apart and easy to shred. I usually just use tongs and a fork.
Put the chicken back into the crockpot and stir in the softened cream cheese. Let cook for 10 minutes or until cream cheese is fully melted and incorporated.
Stir in the shredded cheeses until all of the cheese is fully melted.
Then serve it any way you like it, in tacos, on top of rice, on a spoon...My husband loves to pile it into a burrito with some extra cheese, fresh salsa, and sour cream.
I love it on top of avocado with fresh salsa and sour cream for a tasty low-carb friendly Mexi-bowl.