Ingredients
- 3 Boneless, Skinless Chicken Breasts
- 10 ounces cans of Red Enchilada Sauce
Make it step by step
- Spray slowcooker insert with cooking spray.
- Arrange chicken in the bottom of the slowcooker
- Pour Enchilada Sauce over chicken.
- Cook on low for 5 hours (every slowcooker is different, so adjust according to your own!)
- Once chicken is cooked, shred it with 2 forks in the sauce (or, on a plate and return to sauce).
- Serve with taco shells, shredded lettuce, diced tomatoes, cheese, refried beans, sliced black olives - whatever your favorite taco toppings are!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Steph, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.