Chicken Crockpot Tacos
It’s definitely no secret that we love Mexican food. Honestly, anything Mexican is a go for my family. The warm, savory flavors, the option to prepare spicy options for my heat lovers, or mild selections for the ones that don’t love spicy foods. These crockpot tacos make weeknight meals so easy, especially on our homeschool co-op days!
Ingredients:
- 1 1/2 pounds boneless chicken breasts or thigh
- 1 yellow onion, chopped
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 12-16 tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- 2 Avocados
- 2 Limes
Instructions:
- In your crockpot combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.
- On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to seal. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
- Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.