Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal!
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.
Cover and cook on Low heat setting 6 to 7 hours.
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.
Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 144 | ||
Calories from Fat: 41 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 408.9mg | 14 % | |
Potassium 170.7mg | 4 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.5g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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