Follow these steps for perfect results
boneless skinless chicken thighs
taco seasoning mix
brown sugar
packed
chopped green chilies
chopped
frozen corn
mild enchilada sauce
green onions
sliced
taco shells
warmed
shredded lettuce
shredded
tomatoes
chopped
shredded cheese
shredded
Spray a 3-4 quart slow cooker with cooking spray.
Place chicken thighs in the slow cooker.
Sprinkle with taco seasoning mix and brown sugar.
Toss to coat the chicken with the seasoning and sugar.
Mix in green chiles, corn, and half a cup of enchilada sauce.
Refrigerate the remaining enchilada sauce.
Cover and cook on low heat for 6-7 hours.
Remove chicken from slow cooker and place on a cutting board.
Use 2 forks to pull the chicken into shreds.
Return shredded chicken to the slow cooker.
Stir in green onions.
Cover and cook on low heat for an additional 15 minutes.
Heat the remaining enchilada sauce.
Serve chicken mixture in taco shells.
Add your desired toppings such as lettuce, tomatoes, and cheese.
Drizzle with warm enchilada sauce.
Expert advice for the best results
For a spicier flavor, use hot enchilada sauce or add a pinch of cayenne pepper.
Add your favorite toppings such as sour cream, guacamole, or salsa.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in warmed taco shells and garnish with desired toppings.
Serve with a side of rice and beans.
Pairs well with the mild spice of the tacos.
Discover the story behind this recipe
A popular and adaptable dish enjoyed in many variations.
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