Crockpot Enchilada Chicken

• 2 pounds of chicken thighs or breast
• 2 packets of chicken taco seasoning
• 28 ounces of red enchilada sauce
• 1 red onion, diced
• 1 red pepper, diced
• 1 jalapeño, diced
• 12 corn tortillas, cut into quarters
• Optional: black olives and cilantro

• Starting with the first ingredient, layer all ingredients in a slowcooker.
• Cook on low for 5 hours or high for 8 hours.
• Shred the chicken and mix all ingredients together.
• Serve with rice or tortilla chips and toppings (guacamole, sour cream, salsa, Greek yogurt, cheese, etc.

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