| 12 | 375 | 469 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 6 h | 8 |
| 2 cup slices | Avocado (topping) |
| 1 cup, shredded | Cheddar cheese |
| 5 breast | Chicken breast, boneless, skinless |
| 1/2 cup | Cilantro (coriander) (fresh, chopped) |
| 3 cup shredded or chopped | Iceberg lettuce (topping) |
| 1/2 cup chopped or diced | Red chili pepper (also chile or chilli) (optional) |
| 2 cup chopped | Tomato (topping) |
| 1 cup | Sour cream, 14% M.F. |
| 3 tbsp | Taco seasoning mix, McCormick |
| 2 cup | Crushed tomatoes canned |
| 8 medium tortilla(s) | Tortilla, corn |
| 3/4 cup | Yellow onion |
To make the filling: Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion.
Then pour over the tomatoes and un-drained green chilies. Cover and cook on low for 6 to 8 hours.
Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.
Tortillas: Warm tortillas individually in the microwave for 20 to 30 seconds.
Toppings: Place a scoop of filling in the centre of each tortilla and top with toppings of your choice.
| Grain | 0.9 |
| Meat | 1.6 |
| Milk Alternative | 0.9 |
| Vegetables | 2.2 |
