1. Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning mix over chicken. Stir in enchilada sauce. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender.
2. Transfer chicken to cutting board; shred with two forks. Return shredded chicken to slow cooker; mix well with cooking liquid.
3. Heat tortilla bowls as directed on package. Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce and pico de gallo. Top with sour cream, and serve with lime wedges.
- 10 g Total Fat
- 85 mg Cholesterol
- 800 mg Sodium
- 19 g Total Carbohydrate
- 30 g Protein
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Nutritional Information
- 10 g Total Fat
- 85 mg Cholesterol
- 800 mg Sodium
- 19 g Total Carbohydrate
- 30 g Protein
Directions
1. Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning mix over chicken. Stir in enchilada sauce. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender.
2. Transfer chicken to cutting board; shred with two forks. Return shredded chicken to slow cooker; mix well with cooking liquid.
3. Heat tortilla bowls as directed on package. Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce and pico de gallo. Top with sour cream, and serve with lime wedges.