1 1/2 pounds skinless chicken breast
1/2 cup salsa or tomato sauce
1 tsp garlic powder
1/2 onion, finely chopped (optional)
2 tsp taco seasoning
Putting it all together ingredients:2 cups enchilada sauce
2 cups shredded Mexican blended cheese
16 small tortillas, corn
To make the pulled chicken filling, add all the pulled chicken ingredients to a slow cooker and set on high for 4 hours OR I set it for 8 hours on low since I was gone all day.
When the chicken is done shred it with a fork until all the liquid within the slow cooker is combined.
To put it all together preheat the oven for 350 degrees.
Coat a 9X13 dish with the enchilada sauce.
Microwave the tortillas. Place one tortilla at a time in the pan then add a spoon full of pulled chicken into the tortilla then roll tightly. Repeat till all the chicken is gone.
Spread the remaining sauce on top, sprinkle with cheese.
Place in the oven for 15 minutes and enjoy
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