Chicken Soft Tacos - Kraft Recipes Top
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Chicken Soft Tacos

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Make It

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  • Place chicken, enchilada sauce, and cumin in a crock-pot set on low. Let it cook for 7 hours.
  • Remove the chicken from sauce and shred with a fork. Place chicken back into the crock-pot, add salt if you like, and let cook an additional hour. Remove chicken from sauce; try to press out most of the sauce from the chicken, set aside in a bowl.
  • Heat vegetable oil in a large frying pan over medium heat, the oil should be about 2 inches deep. Once the oil is nice and hot, dip taco shells in oil one at a time. As soon as they begin to bubble up, remove it; lay flat on a paper towel.
  • Fill taco shell with some meat and cheese, fold it over, set it aside, and begin the next taco. For this process I use a flat cookie sheet, covered with paper towels. This allows you to work quickly and to stack the tacos as you go. Once tacos are all assembled, serve with lettuce, sour cream, onions, and salsa on the side.

Special Equipment Needed


This recipe seems complicated and time consuming, but it really isn't. Your crock-pot does most of the work, and frying the shells and filling them goes VERY quickly. I make these for my family fairly often and they gobble them up. If you have leftovers, wrap them up, and put them in the refrigerator. When you are ready to eat them again, just pop the in the oven on a baking sheet at 400 degrees F until they are hot and crispy.

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