Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

Not a taco, not an enchilada. This meal cooks up easily in your slow cooker and is an intriguing combination of both. I am a green chile fan and I love this.

Ingredients Nutrition

Directions

  1. Remove the skin and excess fat from the chicken pieces. Place chicken in crock pot.
  2. Combine the green enchilada sauce and soup in a bowl and blend well. Pour over chicken pieces.
  3. Cover crock pot and cook on LO 8 hours. When tender, remove chicken and shred. Add sauce to chicken to moisten nicely.
  4. Serve on tortillas . You can fold over the tortillas like a soft taco, or roll them up like an enchilada or even a burrito. Garnish as desired.

Reviews

(2)
Most Helpful

Lorraine, Thanks VERY much for posting this recipe. I have made it over and over, with only the addition of some diced chile peppers, and love it. But today, as it was cooking, I thought about how good this might be as enchildas. I took the meat out at the end of cookiing and shredded it, rolled it into enchiladas in a pan with some cheese, covered the them with the sauce from the crock pot, put cheese on top and baked for 45 minutes. OMG - they were fantastic. Try it sometime.

riverrat118 February 14, 2009

I couldn't find green enchilada sauce so I used green chilli sauce. Not bad but it didn't blow me away.

momo st-amand December 09, 2007

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