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Chicken Enchilada Tacos Instagram

Crock Pot Chicken Enchilada Tacos

Unwrap a classic and enjoy these Chicken Enchilada Tacos for dinner. Can we call these open-face enchiladas? Is that a thing? It is now!

Course Main Course
Cuisine Mexican
Keyword Chicken Enchilada Tacos, Crock Pot, Slow Cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people


  • Boneless skinless chicken breasts
  • 15 oz  Green Enchilada Sauce
  • oz  Black Olives sliced
  • 10 oz Diced Tomatoes with Green Chilies drained
  • 1 Poblano Pepper halved and pitted
  • 1/2 cup  Sharp Cheddar Cheese shredded
  • 1/2 cup Monterey Jack Cheese shredded
  • 1 cup Fresh Cilantro chopped
  • Sour Cream


  1. Pour half of the Enchilada Sauce into the crock pot to cover the bottom. Add chicken breasts.  Pour remaining Enchilada Sauce and Diced Tomatoes over the chicken.  Cook on low for 6-8 hrs.
  2. Cut the Poblano Pepper in half and add it to the crock pot when it has 2 hours of cook time left. You want the pepper to cook, but remain crunchy. Add half a cup of fresh, chopped cilantro too. Stir well before putting the lid back on.
  3. Remove the pepper halves and set aside. Shred the chicken with 2 forks and mix well with sauce in Crock Pot. Drain liquid until you like the enchilada filling consistency.
  4. Cut the Poblano peppers into even strips.
  5. Build tacos with the Enchilada filling first. Top with a strip of Poblano Pepper, sour cream, olives, more fresh cilantro, Cheddar and Monterey Rack cheese. Finish it off with green/verde taco sauce.