Crock Pot Chicken Tacoladas
Dive into the ultimate fusion of Mexican classics with these Crock Pot Chicken Tacoladas, a deliciously easy recipe that combines the bold flavors of tacos and enchiladas in one irresistible dish! Tender, slow-cooked chicken is infused with zesty taco seasoning, smoky enchilada sauce, and diced green chiles, then rolled into corn tortillas with a melty blend of cheddar and Monterey Jack cheeses. Baked to perfection in a saucy, cheesy finish, this dish is topped with vibrant garnishes of fresh cilantro, tangy lime, and creamy sour cream for the ideal balance of flavors. With just 15 minutes of prep and the magic of a crock pot, this recipe is perfect for weeknight dinners or laid-back entertaining. Whether you're craving comforting slow-cooked chicken or a fiesta of flavors, these Tacoladas deliver on all fronts.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 cups enchilada sauce
- 2 tablespoons taco seasoning
- 8 pieces corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced green chiles
- 1 cup sour cream
- 0.25 cup fresh cilantro
- 1 piece lime
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts in the crock pot and sprinkle them evenly with the taco seasoning, salt, and black pepper.
Pour 1 cup of the enchilada sauce over the chicken breasts and add the can of diced green chiles.
Cover the crock pot with a lid and cook on low for 4 hours, or until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and mix it with the sauce.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13-inch baking dish.
Take a corn tortilla and fill it with a generous portion of the shredded chicken mixture and a sprinkle of both shredded cheddar and Monterey Jack cheeses. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring they are fully covered.
Top the dish with the remaining shredded cheddar and Monterey Jack cheeses.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it cool slightly.
Garnish the Tacoladas with dollops of sour cream, freshly chopped cilantro, and a squeeze of lime juice. Serve and enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 554 mg | 43% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
