Chicken Tacos

• 3 lbs chicken (garlic and herb marinated recommended)
• 15 ounces enchilada sauce (1 can)
• 2 tablespoons goya sofrito sauce (Sofroito, sp)
• 1 cup water
• 2 ounces taco seasoning (2 packs, Old El Paso recommended)
• 12 lb fresh made salsa or 12 lb jarred salsa
• 1 ounce sazon seasoning (1 packet)
• 1 lb taco cheese (1 packet)
• 16 ounces sour cream (1 container, reg or lite)
• 16 ounces soft taco-size flour tortillas (1 pack)

1. Put frozen chicken in the crock pot and pour in all of the other ingredients and turned on the crockpot on HIGH 3 hours and 45 min then take out the chicken and shreaded it with two forks and then threw it back in the sauce and let it absorb the sauce for about 1/2 hour.
2. Then when done take Taco Bell's soft taco shells and put 1 TBS of sourcream on it.
3. Then put the chicken mixture on next.
4. Then some spicy taco cheese next.
5. Then added 2 TBS of salsa to the top.
6. May need to use toothpicks to hold them shut while placing them on the plate.

chicken, enchilada sauce, sofroito, water, taco, salsa, sazon seasoning, taco cheese, sour cream, taco

Taken from www.food.com/recipe/chicken-tacos-448039 (may not work)