Ingredients
- 4 Chicken breasts
- 1 pack of taco seasoning mix (use Ortega or any other brand)
- 1 10oz can red enchilada sauce
- Optional Ingredients
Optional Toppings
- Blended cottage cheese
Note: use liquid wisely if you're looking for drier consistency. I used 19 oz can, and couldn't make my burritos, while the taste was still good. I wouldn't replace enchilada sauce with anything, for now.
Instructions
- Add chicken in crockpot and rub spices on both sides
- Add rest of the ingredients and set on high for 6 hours
- Once done, shred chicken with 2 forks and mix it back in the pot
- Serve it over pasta, rice, tacos or even nachos!
Note: I may have texture preferences. Some people recommend using hand blender to shred chicken. I didn't like it, so I prefer using forks. It doesn't take long.
Notes
It's ok so far. I like it, but it needs something more that I need to figure out. Based on consistency, it will work well for tacos, and may be nachos. A little runny though. Will try reducing the amount of sauce used.
Storage
- Up to 4 days refrigerated. Freezes well up to 3 months.
Variations
- Stovetop — Simmer covered in a pan on low for 30–35 minutes instead of baking.
- With beans — Add a can of black or pinto beans for extra bulk.
Added Aug 27, 2026 · Updated Aug 27, 2026