Shredded Chicken for Enchiladas
 
 
Ingredients
  • 2 pounds of BONELESS CHICKEN BREASTS
  • 1 (16 ounce) jar MEDIUM HEAT HOT SALSA
  • 2 SERRANO PEPPERS, chopped
  • 6 GARLIC CLOVES, minced
  • 1 packet Mccormick Taco Seasoning
Instructions
  1. Combine ingredients in crock pot and cook for 10.5 hours (adjust cooking time as necessary depending on pounds of chicken used).
  2. Remove chicken and shred chicken using 2 forks to pull apart
  3. Return chicken back to sauce to keep moist
  4. use for enchiladas, soft tacos, nachos or serve over rice.
Recipe by MAN WITH PAN at https://manwithpan.com/easy-dinner-recipes/