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Crockpot Chicken Tacos with Avocado Crema Recipe


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     Crockpot Chicken Tacos with Avocado Crema

Category   Entrees - Maindishes
Sub Category   None

1.5 lb chicken thighs
1 yellow onion, chopped
3/4 cup red enchilada sauce
2-3 chipotle peppers in adobo, finely chopped
1 tsp dried oregano
1 tsp cumin
1 tsp salt
12-16 corn tortillas, warmed (can sub flour)
1/2 cup shredded pepperjack cheese
1/2 cup shredded cheddar cheese
2 large avocados
1/2 cup cilantro
1-2 tsp honey
1 garlic clove, minced
2 limes, juiced
salt to taste

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 are crisp.
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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