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Three slow cooker chicken enchilada tacos with Spanish rice on plate.
Lindsay Lehrer

Crockpot Chicken Enchilada Tacos

Slow cooker shredded chicken with enchilada sauce baked into crunchy tacos with your favorite toppings.
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Prep Time 10 minutes
Cook Time 12 minutes
Slow Cooker Time 8 hours
Total Time 8 hours 22 minutes
Servings: 8
Course: Dinner
Cuisine: Mexican, Mexican-inspired, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 chicken breasts
  • 1 can enchilada sauce
  • 2 tablespoon taco seasoning
  • 1 cup chicken broth or water + bouillon
  • 12 tortillas
  • 1 cup shredded cheese
  • 1 onion diced and sautéed (optional)
  • additional Toppings diced tomato, salsa, pico, sour cream

Equipment

  • Crockpot or Instant Pot
  • Baking trays
  • Parchment paper
  • Cooking Spray
  • Mixing bowls + forks

Method
 

  1. Add chicken, sauce, taco seasoning, and broth to crockpot. Cook on low 6–8 hrs (or high 3–4).
  2. Shred chicken.
  3. Line trays with parchment, spray with oil, and place tortillas flat.
  4. Add chicken, onions, and cheese to one side. Fold over.
  5. Bake 375°F for 10–12 minutes until golden.
  6. Add fresh toppings and serve hot.

Notes

These tacos are just as good the next day! For meal prep, store the shredded chicken separately and assemble tacos right before baking for best crunch.