Crock Pot Chicken Tacoladas

• 5 chicken thighs
• 2 chicken breasts
• 1 (10 ounce) jar green enchilada sauce (I use 505 brand)
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 12 -15 flour tortillas (10 inch)
• salsa (optional)
• chopped onion (optional)
• shredded cheese (optional)
• shredded lettuce (optional)
• chopped tomato (optional)

1. Remove the skin and excess fat from the chicken pieces.
2. Place chicken in crock pot.
3. Combine the green enchilada sauce and soup in a bowl and blend well.
4. Pour over chicken pieces.
5. Cover crock pot and cook on LO 8 hours.
6. When tender, remove chicken and shred.
7. Add sauce to chicken to moisten nicely.
8. Serve on tortillas .
9. You can fold over the tortillas like a soft taco, or roll them up like an enchilada or even a burrito.
10. Garnish as desired.

chicken thighs, chicken breasts, enchilada sauce, condensed cream, flour tortillas, salsa, onion, cheese, shredded lettuce, tomato

Taken from www.food.com/recipe/crock-pot-chicken-tacoladas-262378 (may not work)