|15 min||6 h||6 h 15 min||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.