|red enchilada sauce (15oz)
|Red Rooster Hot Sauce
|Southeastern Mills® Taco Seasoning Mix
|boneless skinless chicken breasts
|pinto beans (15.5oz), drained and rinsed
|taco salad shells
|Louisiana Brand Sliced Jalapeno 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.