Chicken Enchilada Tacos—The Easy Way To Taco

 

As many of you know, I do most of my grocery shopping at Sprouts (and have since many years before I started developing recipes with their products). They're constantly rolling out new items at affordable price points and their most recent product launch has me making one of my favorite and easiest dinners these days: Chicken Enchilada Tacos.

But how can you have an enchilada in a taco?? Their new enchilada sauce happens to be the PERFECT cooking sauce for your slow cooker or instant pot. Just toss chicken, a can of their new sauce, and some broth and you're on your way to a delicious dinner! They also have these new purple corn tortillas that are just gorgeous! 

Read on to find a slow cooker and instant pot version below.

 
Fond Life Slow Cooker Enchilada Chicken Tacos-4.jpg

Enchilada Chicken Tacos

This recipe make a damn good taco, but my favorite way to use the left over chicken is in a bomb salad for work day lunches. Add some lime, cucumber, red onion, cilantro, avocado and dressing and you're good to go!

 

Ingredients

3-3.5 lbs. Boneless Skinless Chicken Thighs
1 16oz can Sprouts Red Enchilada Sauce
(or brand of choice)
½c chicken broth or water
1 red onion, halved and sliced thin
Salt & Pepper
Tortillas

Toppings

Diced Mango
Cotija Cheese
Avocado
Cilantro
Lime Wedges

 

Instructions

  1. Place chicken, 1 can enchilada sauce & water or broth in slow cooker or Instant Pot. Stir to evenly distribute.

  2. Slow Cooker: Cook on high for 6 hours.

  3. Instant Pot: lock in your lid and set the valve to sealing position. Cook on Meat / Poultry mode for 25 minutes. Use quick release method

  4. During last few minutes of cooking, set oven to broil and line a baking sheet with foil.

  5. Remove chicken from slow cooker, reserving 1 cup of liquid and shred the chicken in a bowl.

  6. Stir sliced onions in with chicken and pour evenly onto baking sheet. Drizzle with reserved cooking liquid, season generously with salt and pepper and toss together to make sure none of the chicken is dry.

  7. Broil until onions & chicken are starting to crisp around the edges (8-10 minutes).

  8. Remove from oven & place chicken & onion into a serving bowl.
    Assemble tacos with chicken, mango, cotija cheese, slices of avocado, cilantro and lime wedges.