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Chicken: (I cooked overnight in the crock pot)
Add the following ingredients into a crock pot and cook on low for 6-8 hours
1 lb Chicken breast
1 lb boneless skinless chicken thighs
1 8 oz can chipotle peppers in adobo sauce
1 10 oz can of Rotel original (refill with water and dump in crock pot)
2 cloves of garlic minced
1 tsp of cumin
1 tsp of chili powder
1 tsp of salt
1 tsp of Pepper
1 tsp of oregano
2 bay leaves
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Avocado creme:
Get following ingredients and blend (I used a magic bullet)
1 Hass avocado
1 tsp salt
1 tsp cumin
1/2 cup sour cream
1 Tbsp chopped cilantro
1 whole lime squeezed
Cheese Shells:
1 lb bag of Mexican 4 cheese (can use cheddar but I like the Mexican cheese texture myself)
Preheat oven to 375, put parchment paper on a baking sheet and make cheese shells 4 inches in diameter (should make about 4-6) cook until golden brown around the edges.
You can add whatever toppings but I added the avocado creme, queso fresco, pickled red onions and cilantro – enjoy!
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