- 12
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 envelope (1 oz) taco seasoning mix
- 1 tablespoon packed brown sugar
- 1 can (4.5 oz) chopped green chiles
- 1 cup frozen corn (from 12 oz bag), thawed
- 1 can (10 oz) enchilada sauce
- 4 medium green onions, sliced (1/4 cup)
- 1 package (4.6 oz) taco shells, warmed if desired
- 3 cups shredded lettuce
- 1 medium tomato, chopped (3/4 cup)
Preparation
Step 1
1 Spray 3 to 4 quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
2 Cover and cook on Low heat setting 6 to 7 hours.
3 Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
4 Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.
Expert Tips:
Mild, medium or hot enchilada sauce varies flavor—and heat--of these tacos.
Fill tacos just before serving so shells stay crisp.
Set out assortment of taco toppings such as shredded cheese, sour cream, chopped avocado and sliced olives.
1 Serving (1 Taco): Calories 170
Mild, medium or hot enchilada sauce varies the flavor—and the heat--of these tacos.
Fill tacos just before serving so the shells stay crisp.
Set out an assortment of taco toppings such as shredded cheese, sour cream, chopped avocado and sliced olives.
1 Taco Calories170 ( Calories from Fat60), % Daily Value Total Fat7g7% (Saturated Fat1 1/2g,1 1/2% Trans Fat1g1% ), Cholesterol30mg30%; Sodium310mg310%; Total Carbohydrate16g16% (Dietary Fiber2g2% Sugars4g4% ), Protein12g12%