Chicken breasts slow-cooked in enchilada sauce with taco seasoning for six hours, then shredded directly in the pot. The long cook makes the chicken pull apart easily and lets it fully absorb the smoky, slightly sweet enchilada sauce. Use the full 10 oz can of sauce — not more — or the liquid runs too thin for tacos and burritos.
Ingredients
- 4 Chicken breasts
- 1 pack of taco seasoning mix (use Ortega or any other brand)
- 1 10oz can red enchilada sauce
- Optional Ingredients
Optional Toppings
- Blended cottage cheese
Note: use liquid wisely if you're looking for drier consistency. I used 19 oz can, and couldn't make my burritos, while the taste was still good. I wouldn't replace enchilada sauce with anything, for now.
Instructions
- Add chicken in crockpot and rub spices on both sides
- Add rest of the ingredients and set on high for 6 hours
- Once done, shred chicken with 2 forks and mix it back in the pot
- Serve it over pasta, rice, tacos or even nachos!
Note: I may have texture preferences. Some people recommend using hand blender to shred chicken. I didn't like it, so I prefer using forks. It doesn't take long.
Notes
It's ok so far. I like it, but it needs something more that I need to figure out. Based on consistency, it will work well for tacos, and may be nachos. A little runny though. Will try reducing the amount of sauce used.
Storage
- Up to 4 days refrigerated. Freezes well up to 3 months.
Variations
- Stovetop — Simmer covered in a pan on low for 30–35 minutes instead of baking.
- With beans — Add a can of black or pinto beans for extra bulk.
Added Aug 27, 2026 · Updated Oct 6, 2026