The perfect thing about this dish is you start it in the crockpot. When you get home from work it can be ready in minutes! This dish is also great for crowd, just double the recipe!
What you will need:
3-4 chicken breasts
1 small can of kernel corn
1 diced red onion
1 can of red enchilada sauce ( I like Old El Paso)
1 pack of chicken taco seasoning
Shredded cheese (optional)
1 pack of tortillas
Place chicken breasts in a crock pot. Pour 1/3 cup of water over the breasts and sprinkle with half the pack of taco seasoning. (You will use the other half later)
Cover and cook on low for 8 hours.
Remove the chicken and place in a mixing bowl. Shred chicken. I use a hand held mixer but you can also use a fork.
Place a pan on the stove over low medium heat. Add 1 tsp of olive oil and add the shredded chicken. Mix in the corn and onion. Cook until onion is soft. Add the rest of taco seasoning.
Preheat oven to 400. Spray a 9 x 13 baking dish. Fill tortillas with chicken mixture. Place side by side in dish. Pour ½ to ¾ of red sauce over the top of the tortillas. Bake in oven for 20 minutes. Sprinkle with cheese and bake until melted. Enjoy!
