“This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.” - by Sourdoughnative
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition
Amount Per Serving (10 total)
- Calories
- 96 cal
- 5%
- Fat
- 1.9 g
- 3%
- Carbs
- 9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"Not bad. The chicken turns out very tender. The sauce is ok but not my favorite. Next I will cook the chicken in green chile sauce. I bet that will be even better...." See more"
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