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Shredded Enchilada Chicken (Crockpot Recipe)

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. 
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 12 servings

Ingredients

  • 2 lbs skinless boneless chicken tenderloins can substitute with chicken breasts
  • 2 Tbsp taco seasoning
  • 1/2 cup enchilada verde sauce
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded (can substitute with 1 addition cup of cheddar)
  • 8 oz cream cheese softened
  • your favorite add-ins rice, tortillas, avocado, lime, cilantro, sour cream, salsa...

Instructions

  • 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.