Made With
Butter BreadIngredients
4 Boneless, Skinless Chicken Breasts
2-3 Tablespoons Taco Seasoning Mix (chili powder, cumin, salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, dried oregano)
1 14-Ounce Can Enchilada Sauce
3 10-Ounce Cans Diced Tomatoes, drained
Juice Of 2 Limes
1/4 Cup Cilantro, plus more for garnish
1 4-Ounce Can Green Chilies, drained
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
6-12 Slices Martin’s Butter Bread
1/3 Cup Shredded Cheddar Cheese Blend
3/4 Cup Sour Cream or Crema
2 Plum Tomatoes, diced
Queso Fresco, for serving (optional)
Serves: 6-12
Directions
Step 1
Prepare Chicken: Generously rub the taco seasoning onto chicken breasts, until well coated. Place in a slow cooker and top with enchilada sauce, canned tomatoes, lime juice, cilantro, and green chilies.
Step 2
Cook on low for 6 hours, stirring once or twice.
Step 3
Remove chicken from crockpot and shred with two forks.
Step 4
Mix together the cornstarch and cold water. Then add to slow cooker and stir.
Step 5
Return the shredded chicken to the slow cooker and cook for an additional half an hour.
Step 6
Meanwhile, heat oven to 350°F.
Step 7
Flatten out the bread slices using a rolling pin. Then, using a 2-inch round cookie cutter, cut 2 rounds from each slice of bread (this depends on the size of your cookie cutter and muffin cups).
Step 8
Spray 12 (preferably mini) muffin cups with cooking spray. Place each bread round in a muffin cup, pressing into the corners. Bake 5 minutes, or until crisp.
Step 9
Fill each bread cup with a tablespoon of the chicken mixture.
Step 10
Evenly distribute the shredded cheese among the scoops.
Step 11
Broil under low heat for 1-2 minutes, until cheese is melted.
Step 12
Top each “tortilla” cup with a dollop of sour cream, a few diced tomatoes, and some more cilantro. Optionally, you can top each cup with a few crumbles of queso fresco.
Step 13
Serve warm.
