A super easy family dinner recipe! It only takes 3 ingredients to make this delicious shredded chicken.

I don’t know how I would survive without my crockpot. I love how you can just dump a handful of ingredients in there, wait a few hours, and you have a yummy meal waiting for you at the end of a long day.

Tacos are by far my family’s favorite dinner. It’s a simple meal we can always agree on! One day while rummaging around in my pantry, I saw a can of enchilada sauce and thought “What if I slow cook chicken with it? I could make handheld enchiladas!”. It turned out to be a really fun twist on tacos.

Handheld Shredded Chicken Enchiladas

3 large chicken breasts (about 1.5 pounds)
1 (19oz) can enchilada sauce
2 cups shredded cheddar cheese
Tortillas for serving. You can also serve this over a bed of rice, on a salad or with nachos!

Instructions

Place the chicken breasts into your slow cooker and pour the enchilada sauce over top. Cook on LOW for 3-4 hours or until the chicken is tender and shreds easily.
Once the chicken is done, shred it with a few forks and mix in about 2 cups of shredded cheddar cheese. Allow the chicken mixture to cook for an additional 15-20 minutes to soak in the sauce and allow the cheese to melt.
Enjoy served in warm tortillas with your favorite toppings such as lettuce, tomatoes, hot sauce, avocado, jalapeños, etc.
You could also make burrito bowls with rice and beans. Or, how about nachos? Some crunchy chips couldn’t hurt. Watching your weight? Try it with salad or a bag of frozen cauliflower rice.

This recipe is on the mild side to suit a family with picky kids. Feel free to spice it up to your liking with a can of green chiles or some extra seasoning like cumin or chili powder.

Slow Cooker Chicken Enchilada Tacos (3 Ingredients)

These handheld enchiladas are a hit with my family! You can serve this cheesy shredded chicken in warm tortillas, in a burrito bowl, on a bed of salad, or even to make nachos. It's an easy meal for busy weeknights! Your crockpot does most of the work for you.

Course: Main Course

Cuisine: Mexican

Keyword: 3 ingredients, crockpot, easy dinner, enchilada sauce, shredded chicken, slow cooker, tacos

Servings: 4

Ingredients

3 large chicken breasts (about 1.5 pounds)
1 (19oz) can enchilada sauce
2 cups shredded cheddar cheese
tortillas for serving

Instructions

Place the chicken breasts into your slow cooker and pour the enchilada sauce over top. Close the lid and cook on LOW for 3-4 hours or until the chicken is tender and shreds easily.
Once the chicken is done, shred it with a few forks and mix in about 2 cups of shredded cheddar cheese. Allow the chicken mixture to cook for an additional 15-20 minutes to soak in the sauce and allow the cheese to melt.
Enjoy served in warm tortillas with your favorite toppings such as chopped lettuce, diced tomatoes, avocado, jalapeños, hot sauce, etc.

Recipe Notes

This recipe is on the mild side to suit a family with picky kids. Feel free to spice it up to your liking with a can of green chiles or some extra seasoning like cumin or chili powder.
You could also make burrito bowls with rice and beans. Or, how about nachos with extra cheese, black beans, sour cream and sliced jalapeños? Watching your weight? Try it with a salad or bag of frozen cauliflower rice!