Note: Forgive the long title. It was dictated to me by my wife. Originally found on Facebook, Kathy has altered the recipe extensively. Enjoy.
- 6-8 boneless, skinless chicken breast tenderloins; adjust quantities to your needs
- 1 PKG Lowery’s Taco Seasoning
- 1 can Hatch green chili sauce (substitute red, if you prefer)
- 1 small can Hatch chopped green chilies
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped (remember, we use elephant garlic; if you are using regular cloves, add accordingly)
- Salt and pepper to taste
- 1 8-oz. PKG Colby Jack, shredded (feel free to substitute a cheese of your choice)
- 1 10-count PKG corn tortillas, cut into strips
- 1/2 cup chicken broth
Directions
- Place chicken into slow cooker
- Sprinkle taco seasoning over chicken
- Add onion, green chilies and garlic
- Pour enchilada sauce and broth over chicken
- Set slow cooker for 8 hours and enjoy the aroma
- At 8 hours, shred chicken (use two forks and pull apart)
- Add tortilla strips and half the cheese, mixing well
- Top with remaining cheese and cook 40 more minutes
Serve with your favorite Mexican sides, i.e., guacamole, Spanish rice, green-chili hominy, refried beans, charro beans, etc.
rlspublishing.net 