Chile Chicken Tacos
makes:6 servings (2 tacos each)
1-1/4 lb boneless skinless chicken thighs
1/2 package (1.25 oz) taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole kernel corn (from 1-lb bag), thawed
1 can (10 oz) enchilada sauce
1 package (4.6 oz) taco shells, warmed if desired
3 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Spray 3- to 4-quart slow cooker with cooking spray; add chicken thighs. 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.
Cover and cook on Low heat setting 6 to 7 hours.
Remove chicken from cooker; place 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.
eat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomato and warm enchilada sauce.
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