One 10-ounce can diced tomatoes and green chilies, with their juices
One 12-ounce bag frozen pepper-and-onion blend
1 teaspoon ground cumin
Salt and pepper
8 soft taco-size tortillas
1 cup shredded iceberg lettuce
1/2 cup shredded cheddar cheese
Sour cream, for serving
Yield
Serves: 4 servings
Preparation
Add the chicken breasts, diced tomatoes and green chilies with their juice, peppers and onions, cumin, salt and pepper to the insert of a slow cooker. Set the slow cooker on high and cook for 4 hours, or on low for 8 hours.
Once the chicken has cooked, drain the liquid and shred the chicken meat with a fork.
Place the shredded chicken into each of the tortillas and add shredded lettuce, a pinch of shredded cheese and a dollop of sour cream. Roll up the tortillas before serving.
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Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.