1 large can enchilada sauce (should be enough to cover chicken in crock-pot)
1 Tbsp ground cumin
10 soft taco shells
1 bag (8 oz.) shredded cheddar cheese
1 small onion, diced
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Let's Make It
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.