My contribution to this month's Supper Club was Shredded Mexican Chicken. This is a fabulous, versatile recipe that can be used to make tacos, enchiladas, tortilla soup and more! It is definitely a go-to recipe for me now.
1 jar salsa (whatever kind you prefer)
1 envelope taco seasoning mix
1 brick cream cheese
4-6 chicken breasts (really just depends on how much chicken you want)
In a slow cooker, add the salsa, taco seasoning mix and cream cheese. Place the chicken on top. Cook on low for 10 hours. A half hour before it is done, use two forks to shred the chicken breasts. Stir and let cook for 30 more minutes.
At this point, you can serve as tacos or add to another dish. For enchiladas, fill tortillas with chicken mixture, roll and place in a baking dish. Pour enchilada sauce over tortillas and top with Mexican cheese. Bake at 350 degrees until tortillas are warm and cheese is melted.
Leftover chicken freezes easily for use in other dishes. Enjoy!