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Prep 15min
Total7hr30min
Servings12
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Ingredients
1 1/4
pounds boneless, skinless chicken thighs
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
tablespoon packed brown sugar
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
cup frozen corn, thawed
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
4
medium green onions, sliced (1/4 cup)
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
3
cups shredded lettuce
1
medium tomato, chopped (3/4 cup)
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
2
Cover and cook on Low heat setting 6 to 7 hours.
3
Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
4
Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.
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Mild, medium or hot enchilada sauce varies the flavor—and the heat--of these tacos.
Fill tacos just before serving so the shells stay crisp.
Set out an assortment of taco toppings such as shredded cheese, sour cream, chopped avocado and sliced olives.
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