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Monday, November 12, 2012

Creamy Green Chili Taco's

Its time to pull out those crock pots....sadly enough, winter seems to have crept up on us and it "Tis The Season" for slow cooker meals. This recipe was a huge hit at my house. Deron said it was "his FAVORITE thing I've ever made"....I don't know if it was because he was starving or if he really thought it was "THE BEST EVER"...either way, there was alot of "mmm...mmm...good's" going on at the dinner table, which is always nice to hear.

Creamy Green Chili Taco's 

5-6 FROZEN boneless, skinless chicken breast
1 1/2 c. green chili enchilada sauce (green sauce)
2 can cream chicken soup
1 pkg. taco seasoning
2 T. maple syrup
1 t. lime juice
2 T. butter
1/2 c. sour cream

flour tortillas
grated cheese

Place FROZEN chicken in the bottom of crock pot. In a mixing bowl combine enchilada sauce, soup, taco seasoning, syrup, lime juice and sour cream. Stir until well combined. Pour over chicken. Add 2 T. butter. Cook for 4 hours on high or until chicken falls apart. Remove chicken from crock pot and place on a plate. Shred with 2 forks. Spray 9x13 baking pan with cooking spray. Place small amount of chicken down the center of each tortilla shell with a small amount of grated cheese. Roll tortilla up. Place in prepared pan. Continue until all tortilla's are filled and rolled. Pour sauce from crock pot over the rolled taco's placed in baking pan. Top with desired amount of grated cheese (we like ALOT of cheese). Bake for 20 minutes at 350 degrees. Serve with your favorite taco toppings and a side salad.


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