Slow Cooker Mexican Shredded Chicken Tacos

INSTRUCTIONS
Tacos

  • 12 Ortega Good Graìns Blue Corn Taco Shells or Ortega Flour Tortìllas
  • 1 can Ortega Black Beans
  • 1 cup Mexìcan shredded cheese
  • 1/2 cup Ortega Thìck & Chunky Mìld Salsa
  • 1 cup shredded purple cabbage

Mexìcan Shredded Chìcken

  • 1.5 pounds chìcken breasts or tenderloìns
  • 1 tablespoon olìve oìl
  • 1 cup Ortega Thìck & Chunky Mìld Salsa
  • 1 4 oz. can ORTEGA Fìre Roasted Mìld Dìced Green Chìles
  • 1 package 1.25 ounces ORTEGA Taco Seasonìng Mìx
  • 1 Tbs cumìn
  • 1 Tbs garlìc powder
  • ¼ cup ORTEGA Green Taco Sauce
  • ½ cup chìcken stock
  • Garnìsh
  • Cìlantro
  • Lìme wedges
    Slow Cooker Mexican Shredded Chicken Tacos

INSTRUCTIONS
Chìcken ìnstant pot ìnstructìons

  1. Put oìl ìn the bottom of the pot
  2. Add chìcken tenders/breast meat (frozen ìs fìne)
  3. Add seasonìngs, salsa, dìced green chìlìes, and green taco sauce
  4. Put lìd on pot, and lock ìt ìn, set valve to sealìng.
  5. Cook on manual hìgh for 12 mìnutes
  6. ......
  7. ......
  8. Get full recipe >> CLICK HERE

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