Is this (rare) rainy weekend in Southern California giving you the blues? Spice up your day with some Green Enchilada Crockpot Chicken Street Tacos! They are super easy to make and will have you dreaming of a beach in Mexico! Check out how we made them and give them a try for yourself.
[What you need]
5 Chicken Breasts
2 cans green enchilada sauce
2 cans sliced black olives
1 large onion
1 bunch cilantro
5 large cloves garlic
street taco tortillas (mini corn tortillas)
salt and pepper to taste
Tapatillo if you want to add a little extra spice to your tacos!
[What to do]
Dice up your onion, chop your garlic, and cilantro. Take 1/2 of your diced onion and cilantro and mix them in a bowl and put in the fridge until you are ready to eat your tacos. Next take one of your cans of green enchilada sauce and pour 1/3 of it into your crockpot. Next, add 3 of your chicken breasts to the crockpot. Layer in another 1/3 of your sauce, and half of the diced onion you have left and half of the chopped garlic. Next add in your final two chicken breasts on top with the rest of you enchilada sauce, onion and garlic on top. Cook on high for 4 hours or low for 7 until it shreds apart easily.
When the chicken is falling apart, pour out about half of the cooking liquid. Using two forks, shred the chicken and add in the final can of enchilada sauce and the black olives and season with salt and pepper to taste. Let it cook for another half hour so the chicken becomes really flavorful.
When you are ready to eat, heat up your tortillas, add a spoonful of chicken and top with some onions and cilantro. Add on a little tapatillo if you like them spicy!