Ingredients

• 1 large skinless , boneless chicken breast
• 1 , 16 ounce
• 1 cup chicken broth
• 1 medium yellow onion , chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons cayenne pepper
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 8 , 6-inch
• 0.5 cups sour cream
• 1 tablespoon milk , or more as needed
• 2 tablespoons crumbled cotija cheese , or to taste
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Combine chicken breast, 1/2 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.
2. 2 Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
3. 3 Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.
4. 4 Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
5. 5 Meanwhile, stir sour cream and enough milk together so it can be drizzled.
6. 6 Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.

Nutrition per serving