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Submitted by: Beth Flack from Terre Haute, IN
Originally shared on the web 04/01/2020

2 lbs. boneless, skinless chicken breasts
1-1/4 oz. pkg. taco seasoning mix
1 T. brown sugar, packed
4-1/2 oz. can chopped green chiles
1 c. canned corn, drained
10-oz. can enchilada sauce
4 green onions, chopped
4.7-oz. pkg. corn taco shells
Garnish: shredded Mexican-blend cheese, shredded lettuce, chopped tomato, sour cream

Place chicken in a 5-quart slow cooker. Sprinkle with taco seasoning and brown sugar. Add chiles and corn; spoon enchilada sauce over all. Cover and cook on low setting for 6 to 7 hours; add onions during the last 15 minutes of cooking. Shred chicken with 2 forks; stir back into mixture in slow cooker. Meanwhile, bake taco shells according to directions. Serve chicken mixture in taco shells with desired toppings. Makes 6 servings.