1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Sour cream, pickled onions, shredded lettuce, and shredded cheddar or cotija cheese, optional
Instructions
Place chicken in a very 3-qt. slow cooking utensil. mix juice and chili powder; pour over chicken. Cook, covered, on low till chicken is tender, 5-6 hours.
take away chicken. once cool enough to handle, shred meat with 2 forks; come to slow cooking utensil. Stir in corn and condiment. Cook, covered, on low till heated through, regarding half-hour. Place filling on tortillas; if desired, serve with cream, preserved onions, lettuce and cheese.
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