1 1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice (I used a whole fresh lime)
1 tablepoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional
| | Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder: pour over chicken. Cover and cook on low for 5-6 hrs or until chicken is tender.
Remove chicken: cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desierd. Yield 12 servings. |
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