Makes: 3 lbs
Chicken for tacos or enchiladas.
Boneless, skinless chicken breast
Las Palmas Mild Green Chile sauce
Las Palmas Medium Red Chili sauce
Las Palmas Medium Red Enchilada sauce
Hunts No Salt Added Tomato Paste (for thicker sauce double the amount of paste)
Clean chicken breasts of any excess fat and cut into finger-wide strips not more than 1.5" wide
Combine in a large pot and cook over medium heat the following; Green Chile sauce, Red Chili sauce, Red Enchilada sauce, Tomato paste, Onion Powder, Garlic Powder, Chili Powder, Paprika, Cumin, Powdered Oregano, all to taste.
Once hot and well-blended remove from heat.
Cover the bottom of the crockpot with a layer of sauce. Add a layer of chicken strips. Cover that layer with sauce. Repeat until all the chicken is added to the pot and make sure that the chicken is fully covered by the sauce. (Approx 6 cups of sauce, set aside the remaining sauce.)
Cook on high for 4.5 hrs or low for 8-9 hrs. (Recommend high)
Remove chicken from crockpot and sauce, shred with a fork. Add unused sauce to shredded chicken to taste ...
Can be used for tacos or enchiladas.