8 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

The boys thought this was wonderful. It was very easy to make. I tweaked it for the oven, as my crockpot was in use by a neighbor and baked it for 90 minutes at 275º. After shredding the chicken, I put the meat back in the casserole dish, and served it on tortillas with refried beans. I'll be making this again!

3 people found this helpful. Was it helpful to you? [Yes] [No]
Nonnie4Two October 31, 2007

Very easy and good. I made with 4 good sized boneless chicken breasts. I had a bit too much sauce so next time I will add another breast or two. There will be a next time.

1 person found this helpful. Was it helpful to you? [Yes] [No]
ronandteri October 03, 2009

This was super easy and lovely. I used boneless, skinless thighs. I couldn't find the dry mix at the store so found a substitute recipe (Dry Enchilada Sauce Mix Substitute) which I used. I shredded the chicken and served it rolled up in tortillas with extra cheese, sour cream, and green onions, and My Lightly Spiced Black Beans on the side. Oh, and I used cheddar-jack cheese. Thanks for the recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
flower7 June 03, 2008

Easy and tasty! I often use 2 cups of water instead of just 1, and have used taco seasonings in a pinch and always use skinless chicken. My family likes to eat this wrapped up like a burrito, with cheese, sour cream tomatoes and lettuce. Thanks for posting!

1 person found this helpful. Was it helpful to you? [Yes] [No]
erings1 February 22, 2007

The texture of the chicken turned out perfect, but I thought the sauce was too tangy from the tomato paste. I didn't like this too much to save this recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
darlenequil October 12, 2009

This is a good, versatile "Mexican flavored" chicken. We had chicken tacos with the typical toppings. My family really enjoyed it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Howtex June 27, 2005

Here is how I made this: I used chicken breasts and an enchilda "kit" -- I used the included dry mix as well as the packet of tomato puree -- mixing this together with only 1/2 cup water and pouring over the breasts in the crock pot. I then put in 3 sliced medium hot red chillies, using the seeds from only one of them. It really did turn out great. I think without the chillies it would be more kid-friendly perhaps but would lack any real depth of flavour. I served with the corn tortillas from the packet, refried beans and a lettuce/tomato garnish. Thanks Quality One! A crock pot recipe that is also Mexican is a definite bonus!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SolightlyUK June 08, 2005

This recipe is amazing. The whole family loved it. I shredded the chicken, cooked some refried beans and made nachos garnished with sour cream and black olives. Even the kids were asking for more! This recipe is a keeper!

0 people found this helpful. Was it helpful to you? [Yes] [No]
AlaskaGal May 31, 2005
9 to 5 Mexican Crock Pot Chicken