Directions

1. 2 Chicken Breasts – crock pot with water to cover it for 5-6 hours on low heat
2. Shred chicken breasts, although they should be so tender and easy to pull apart just from being in the crock pot
3. Heat whole wheat tortillas in a skillet with 1 tablespoon of canola oil or less, just until softened.
4. Fill tortillas with chicken and line up in a 9×13 baking pan
5. Cover with homemade enchilada sauce and cover with fresh chives, cheese, and dollops of creme fraiche sauce

Additional Ingredients

• 2 chicken breasts
• whole wheat tortillas
• canola oil
• shredded mild cheddar cheese
• chives
• creme fraiche ingredients, see details below
• enchilada sauce ingredients, see details below

Enchilada sauce – medium spicy

• In a quarter-cup measuring cup, combine:
• 2 tablespoons taco seasoning
• 3 tablespoons paprika
• 1 tablespoon cumin
• 2 tablespoons cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1-8 oz can tomato paste
• 1.5 cups water
• 1/4 cup canola oil
• 2 tablespoons flour

Heat oil first, then add the rest of the spices and ingredients, stirring gently for 10 minutes or until thickened. 

Creme Fraiche topping — *tried and tested tip*this combination goes wonderfully on pulled pork tacos with green apple slaw, or fish tacos too!

• handful of chopped chives
• tony’s creole spice
• paprika
• garlic powder

Let rest for at least 10 minutes, then bake in oven at 350F for 15 minutes.

Serve with black beans and rice, and a fresh salad!

Enjoy 🙂