Add the Ro-tel with all the juices, the onions, chipotles, taco seasoning and 1 tablespoon lime juice to a 3 or 4-quart crockpot and stir everything together. Season the chicken breasts with salt and pepper and add them to the pot turning to coat them with the chipotle mixture. Cook on high 4 hours or low 6 - 8. Shred the chicken with two forks right in the pot. Stir in 1 - 2 tablespoons additional lime juice to taste and season with salt and pepper if needed. If there's a lot of juice in the pot you can cook it for a few minutes with the lid off and it will evaporate.
To make the Tacos: Heat the crunchy shells according to package directions. In a hot skillet coated with a thin layer of vegetable oil heat the tortillas one or two at a time and sprinkle about 2 tablespoons of cheese over each one. When the cheese melts nestle a crunchy shell into each one gently pressing it together so it sticks. Fill with chicken and your choice of toppings.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 106.3mg||33 %|
|Sodium 1372mg||47 %|
|Potassium 970.9mg||26 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 33.5g|
|Protein 40.6g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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