In the bowl of your crockpot, combine the chicken,
onion, enchilada sauce, chipotle, oregano, cumin,
and salt. Cover and cook on LOW for 4-5 hours or
on HIGH for 2-3 hours. When finished cooking,
shred the meat and toss with the sauce. Preheat
the oven to 425° F.
Warm the tortillas for 30 seconds to 1 minute in
the microwave, until pliable. On a baking sheet,
rub the tortillas with olive oil. Lay each
tortilla flat and then layer evenly with cheese
and chicken. Fold the other half of the tortilla
over the filling, gently pushing to adhere (see
above photo). Transfer to the oven and bake for 5-
8 minutes, then flip and cook another 5 minutes,
or until the cheese has melted and the tortillas
Meanwhile, make the Avocado Crema. Combine all
ingredients in a blender and blend until smooth and
creamy. Season with salt.
This is also very good with flour tortillas
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