Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried cilantro
  • 2 tablespoons adobo sauce (from canned chipotle peppers)
  • 2 tablespoons enchilada sauce (optional)
  • 2 tablespoons butter
  • 2 tablespoon flour
  • 1 cup broth
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • pinch of salt
  • 6-8 taco sized flour tortillas
  • 4 oz shredded monterrey jack cheese
  • fresh cilantro (optional)

Instruction

  • Add all adobo chicken ingredients to a small (2-3 quart) slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken
  • In saucepan melt butter and whisk in flour until smooth
  • Add in broth slowly while continuing to whisk until combined
  • Let simmer while whisking until slightly thickened (about 3-4 minutes)
  • Remove from heat and stir in sour cream and lemon juice (add a pinch of salt if desired)
  • Preheat oven to 350 degrees
  • Assemble adding a small ladle of sauce to bottom of small casserole dish (I used a 5x8 dish)
  • Divide chicken among 6-8 tortilla and roll and place seam side down in dish
  • Pour remaining sauce over top and sprinkle with cheese
  • Bake for 15-20 minutes until cheese is melted and lightly browned
  • Let set for about 15 minutes before serving
  • Top with fresh cilantro, if desired