|1 can||red enchilada sauce (15oz)|
|½ cup||Red Rooster Hot Sauce|
|1 pkg||Southeastern Mills® Taco Seasoning Mix|
|2 lb||boneless skinless chicken breasts|
|1 can||pinto beans (15.5oz), drained and rinsed|
|4||taco salad shells|
|4 cup||shredded lettuce|
|1 cup||sour cream|
|2-3 cup||Louisiana Brand Sliced Jalapeño Peppers|
Add the enchilada sauce, Hot Sauce, and Seasoning Mix to the bowl of a large slow cooker, stir to combine. Add the chicken breast and cover with the lid. Cook the chicken on high for 4 hours or low for 8 hours.
Remove the lid from the slow cooker and using 2 forks, shred the chicken into bite-size pieces.
Divide the pinto beans equally and place in the bottom of the taco shells. Top each shell with 1-cup lettuce, a heaping spoonful of shredded chicken, salsa, sour cream and Jalapeño Peppers or any other preferred salad toppings.