Shredded Chicken Tacos

I love this recipe, because it is soooooooooo easy.

1 jar of thick and chunky red salsa (mild-hot, any brand your choice)

10 oz can of enchilada sauce (mild-hot, any brand your choice)

2-3 breasts of chicken (if you add more chicken add another jar of salsa, don't add more enchilada sauce). You can start with frozen chicken.

Throw all the above ingredients into a crock pot and cook on high 4-6 hours until chicken falls apart easily. About 30 minutes before you eat fry up some corn tortillas in medium high heat. We like the white corn ones. Just put some veggie oil in a pan fry one side, fold in half with crispy side in, then fry two outer sides. Let them cool on paper towel. These tortillas are much better than buying the ready made hard ones and they don't take long to do.

White corn tortillas

Veggie oil (or your preferred oil)

Shred chicken with fork and leave in sauce. Fill tacos with Chicken, and any of the following.

Torn or shredded lettuce (I find if I tear lettuce it does not go brown as quickly, or you can shred with a plastic or wooden knife. Metal will turn the lettuce brown).

1-2 chopped tomatoes

Sour cream

Shredded sharp cheddar cheese

These are healthy and delicious, and you will have leftovers that can be frozen. Some times I make this a little fancier for guests and add more options for sides or fillers.

(optional sides or fillers)

Black beans- ( 1 can of black beans, 1/2 tsp. onion powder, 1/2 tsp garlic powder, 1 TBS. salsa, lime juice, about 1/4 tsp cumin) Warm in sauce pan.

Saffron Rice-follow directions on package. We buy Mahatma.