8 hours cook time + 15 minutes prep
2 pounds boneless, skinless chicken breasts
2 cans Rotel tomatoes
2 Tbsp. lime juice
2 tsp. salt
1 tsp. chili powder
2 cans pinto beans
4 cups water
1 medium onion, chopped
2 cups shredded lettuce
Chipotle Cream (Recipe Below)
36 corn tortillas
Place whole chicken breasts, canned tomatoes, lime juice, salt and chili powder in a slow cooker. Cook on low heat for 8 hours.
When ready to serve, remove chicken breasts from slow cooker and shred into pieces using two forks. Return chicken to slow cooker to maintain juicy flavor.
While chicken is warming in juices, heat pinto beans, water and chopped onion in a medium saucepan over medium high heat. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Heat tortillas on a microwave safe plate wrapped in a dish towel for 2 minutes on high heat.
To assemble tacos, place two tortillas back to back (Chef's Note: Use two tortillas per taco to maintain sturdiness.). Fill each taco with 2 Tbsp. pinto beans, 2 Tbsp. shredded chicken, 1 Tbsp. shredded lettuce and Chipotle Cream to taste.
16 oz. light sour cream
2-3 chipotle peppers in adobo sauce (These come in a can and can be found in the Latino section
of your local supermarket.)
1 1/2 Tbsp. garlic salt
1 1/2 Tbsp. lime juice
Combine all ingredients in blender and pulse until smooth.