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Prep 5min
Total6hr15min
Servings4
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Ingredients
Chicken
1
lb boneless skinless chicken breasts, cut into bite-size pieces
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
cup shredded Cheddar cheese (4 oz)
1/4
cup chopped fresh cilantro, if desired
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Steps
1
Spray 4-quart slow cooker with cooking spray.
2
Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
3
Cover; cook on Low heat setting 6 hours.
4
Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer. Serve over rice, if desired.
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Make a double batch of this recipe and pack leftovers for an excellent lunch the next day.
Not only does this cheesy Mexican chicken taste great on rice, it also is great in wraps or as a salad topper.
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Nutrition Facts are not available for this recipe
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