Follow these steps for perfect results
chicken thighs
skinless
chicken breasts
skinless
green enchilada sauce
condensed cream of chicken soup
flour tortillas
salsa
optional
chopped onion
optional
shredded cheese
optional
shredded lettuce
optional
chopped tomato
optional
Remove the skin and excess fat from the chicken pieces.
Place chicken in the crock pot.
Combine the green enchilada sauce and cream of chicken soup in a bowl and blend well.
Pour the sauce mixture over the chicken pieces in the crock pot.
Cover the crock pot and cook on low for 8 hours.
When the chicken is tender, remove it from the crock pot and shred it.
Add some of the sauce from the crock pot back to the shredded chicken to moisten it.
Serve the chicken mixture on flour tortillas.
Fold the tortillas over like soft tacos, roll them up like enchiladas, or serve them as burritos.
Garnish with desired toppings such as salsa, chopped onion, shredded cheese, shredded lettuce, and chopped tomato.
Expert advice for the best results
Add a can of diced tomatoes for extra flavor.
Use a rotisserie chicken to save time.
Serve with a side of rice and beans.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve family-style with toppings on the side.
Serve with rice and beans.
Offer a variety of toppings.
Pairs well with the spice and flavors.
Offers a refreshing complement.
Discover the story behind this recipe
Popularized as a Tex-Mex dish, blending Mexican and American cuisines.
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