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Life is too short, play with your food kids.

SHREDDED CHICKEN ENCHILADAS

1 pkg. chicken breast
1 pkg. taco seasoning
1 can of chicken broth
1 pkg. soft taco shells (10)
2 cans enchilada sauce
1 pkg of colby jack cheese

Take your chicken out of the package and wash it thoroughly. Trim any excess fat and place it into a crock pot. In a glass measuring cup or mixing bowl, combine the chicken broth and the taco seasoning and mix well. Pour the mix over top of the chicken in the croc pot. Set the croc pot to 10 hours and forget about it.

You will know the chicken is done by one of two ways, i use a meat thermometer and prob it into the middle of the chicken after about 6 hours. Or you can take two forks and begin to pull away the chicken, if it tears easily, its done! (minimum 6 hrs) I let it go till about 7 or 8 hours…but if you don’t have the time 6 should do.

Remove the chicken from the croc pot and pull at it with two forks until nice and shredded. Add 1/2 of a can of enchilada sauce and about a cup of the cheese. Place about a cup to a cup and a half over a soft taco shell and roll up enchilada style. Place into a buttered casserole dish (folded side down)and pour the other can and a half of enchilada sauce over top. Sprinkle remaining cheese over top. Bake at 350 for about 20 to 30 mins. Dollop with sour cream. Serve with re fried beans, tortilla chips, or any Mexican side dish.

Submitted By
Eddie Beyer