Sweet Chicken Tacos

Every time I serve these tacos, someone asks me for the recipe. They really are delicious!
A few weeks ago, Allan & I were in charge of the food for our Youth Conference. We made these for dinner one night. We were serving dinner to about 300 people. I timesed the recipe by 20 (110 pounds of chicken)! It was a hit!

Sweet Chicken Tacos

4 – 6 boneless skinless chicken breasts
1 can green enchilada sauce
2 cans Mexican style tomato sauce
1 can chopped chili peppers
1 onion, chopped
1 chopped green or red pepper
1 ½ cup brown sugar
Sliced mushrooms (optional)

Put chicken in crock pot with a little water. Cook for about 1 to 2 hours until chicken falls apart. Shred chicken. Add enchilada sauce, tomato sauce, onion, pepper and chili peppers and brown sugar. Continue cooking on low for about 6 hours (or on high for about 4 hours).

If it is too runny, cook a little longer with the lid off.

Serve with
Corn or flour tortillas
rice (recipe below)
black beans
grated cheese
lettuce
tomatoes
avocado or guacamole
sour cream
fresh cilantro
salsa
fresh squeezed lime juice

Rice

2 cup brown or white rice
4 cups chicken broth or water
½ onion chopped
¼ cup butter
1 Tbsp minced garlic

Combine rice, butter, onion and garlic and sauté on medium heat until onions are transparent. Add the water and allow rice to come to a boil. Simmer on low until all liquid is absorbed (about 20 minutes for white rice, 40 minutes for brown rice).