Rating: 5 stars
1 Ratings
  • 5 star values: 1
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This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.


Recipe Summary

15 mins
6 hrs 10 mins
6 hrs 25 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken breast, half 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 sauce in the slow cooker and mix to combine.

  • Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 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 together sour cream and as much milk so sour cream can be drizzled.

  • Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

Cook's Note:

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.

Nutrition Facts

374 calories; fat 16.7g; cholesterol 51.8mg; sodium 796.6mg; carbohydrates 36.2g; protein 18.8g. Full Nutrition