Tuesday, July 15, 2008

Chile-Chicken Tacos

Makes: 12
Prep: 15 minues
Cook: 6-7 hours (low)
Finish: 15 minutes (low)

1 1/4 lb. boneless, skinless chicken thighs
1 pkg (1.25 oz) taco seasoning
1 Tbsp. brown sugar, packed
1 can (4.5oz) chopped green chiles, drained
1 cup frozen corn, thawed
1 can (10 oz) enchilada sauce
1/4 cup medium scallions (about 4) sliced
1 pkg taco shells
3 cups shredded lettuce
1 medium tomato, chopped

1. Spray slow cooker with cooking spray; add chicken thighs. Sprinkle with taco seasoning and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup enchilada sauce. Refrigerate remaining sauce.

2. Cover and cook on low 6-7 hours, until chicken is cooked through.

3. Remove chicken from cooker, place on cutting board. Use two forks to pull chicken into shreds. Return chicken to cooker. Stir in scallions. Cover and cook on low 15 minutes.

4. Heat maining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomato and warm enchilada sauce

Per serving: 320 cal, 24 g. protein, 31 g. car, 5 g. fiber, 13 g. fat 60 mg chol, 900 mg sod.

Yummy. The kids all love it