2 boneless skinless chicken breasts
1 can of enchilada sauce (I used Old El Paso Medium)
1 packet of taco seasoning (I used Old El Paso Hot & Spicy)
1 small jar of salsa (I used 10oz of Wholly Salsa)
1 red bell pepper, diced
Put all of the ingredients into your slow cooker. Cook on low for 4 hours. Stir occasionally. Shred chicken toward the end of cooking time. Mine broke apart easily with a wooden spoon.
Serve on corn or flour tortillas with shredded cheddar and rice.
Please keep in mind that I am not a nutritionist, chef or doctor. This recipe is intended for fun sharing only. Calorie measurements are approximate.