Spicy Chicken Taco Salad

15 Min.
240 Min.
4
Ingredients
2
pounds boneless skinless chicken breasts
2 pounds boneless skinless chicken breasts
1
(15-ounce) can red enchilada sauce
1 (15-ounce) can red enchilada sauce
½
cup The Original “Louisiana” Brand Hot Sauce™
½ cup The Original “Louisiana” Brand Hot Sauce™
1
package Southeastern Mills® Taco Seasoning Mix
1 package Southeastern Mills® Taco Seasoning Mix
1
(15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
4
cups shredded lettuce
4 cups shredded lettuce
1
cup sour cream
1 cup sour cream
1
cup salsa
1 cup salsa
2
cup “Louisiana” Brand Sliced Jalapeño Peppers
2 cup “Louisiana” Brand Sliced Jalapeño Peppers
4
taco salad shells
4 taco salad shells
Directions
  1. Add the enchilada sauce, the Hot Sauce, and Taco Seasoning Mix to the bowl of a large slow cooker, stir to combine. Add the chicken breast and cover with the lid. Cook the chicken on high for 4 hours or low for 8 hours.
  2. Remove the lid from the slow cooker and using 2 forks, shred the chicken into bite-size pieces.
  3. Divide the pinto beans equally and place in the bottom of the taco shells. Top each shell with 1-cup lettuce, a heaping spoonful of shredded chicken, salsa, sour cream and Jalapeño Peppers or any other preferred salad toppings.
  4. Serve immediately.
Try this with the Smoky Chipotle Guacamole or the Spicy Homemade Guacamole. Also, delicious served with the Slow Cooker Refried Beans.