Ingredients:
1 1⁄4 lb boneless skinless chicken thighs
1 package (1 oz) taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 oz) chopped green chiles
1 cup frozen corn, thawed
1 can (10 oz) enchilada sauce
4 medium green onions, sliced (1⁄4 cup)
1 package (4.6 oz) taco shells, heated if desired
3 cups shredded lettuce
1 medium tomato, chopped (3⁄4 cup)

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1⁄2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 Remove chicken from cooker; place on cutting board. Using 2 forks, pull chicken into shreds; return chicken to cooker.

4 Stir in green onions. Cover; cook on Low heat setting 15 minutes longer.

5 Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

Notes and Tips:
easy variation Mild, medium or hot enchilada sauce varies the flavor and the heat—of these tacos.

chile chicken tacos recipe