Enchilada Tacos

Super easy freezer/crockpot meal that is great with chips, taco shells, or tortillas.

2 lbs. boneless, skinless chicken breast
1 (10oz) can enchilada sauce
1 can diced chilies

Combine above ingredients in freezer bag. On serving day, dump in crockpot. Allow to cook for 4-6 hours (depending on crockpot) and shred meat. Serve with chips, taco shells, or tortillas. Also, enchilada sour cream is great with this too:

8oz. sour cream
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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