Prep Time::15 mins
Cook Time:: 6 hrs 10 mins
Total Time:: 6 hrs 25 mins
Servings::4
Ingredients
1 large skinless, boneless chicken breast
1 (16 ounce) jar salsa verde, divided
1 cup chicken broth
1 medium yellow onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 (6-inch) soft corn tortillas, cut into triangles
½ cup sour cream
1 tablespoon milk, or more as needed
2 tablespoons crumbled cotija cheese, or to taste
¼ cup chopped fresh cilantro
Directions
Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours.
Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.
Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
Meanwhile, stir sour cream and enough milk together so it can be drizzled.
Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.
Tips
I like to use a mixer to shred my chicken: Add chicken to a large bowl and use an electric mixer on low to shred your meat quickly.