Guest Author - Jennifer Murray

I love authentic Mexican food, but the nearest place to get authetnic Mexican food is an hour away, so sometimes I need to improvise. Here is a favorite of mine that is a healthy way to get my "fix."

Ingredients

1 1/4 lb. boneless, skinless chicken thighs

1 envelope taco seasoning mix

1 tbsp. packed brown sugar

1 can (4.5 oz) chopped green chiles

1 cup frozen corn, thawed

1 can (10 oz) enchilada sauce

4 medium green onions, sliced

1 package (4.6 oz) taco shells, warmed if desired

3 cups shredded lettuce

1 medium tomato, chopped

Directions
1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar. Toss to coat. Mix in green chiles, corn, and 1/2 cup of enchilada sauce. Refrigerate remaining enchilada sauce.

2. Cover and cook on low heat setting for 6 to 7 hours.

3. Pull chicken to shreds. Return chicken to cooker. Stir in green onions. Cover and cook on low heat setting for 15 minutes.

4. Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes, and warm enchilada sauce.

Tip: If you like spicy food, spice this up with hot sauces. Spicy food speeds up our metabolisms.