Ingredients
chicken breasts4 - 6- Vinaigrette Dressing1 bottle
Cumin1½ tablespoons
Smoked Paprika1 tablespoon
Garlic1 teaspoon- Refried Beans1 can
Hard Taco Shells12
Shredded Mexican Cheese2 cups
Grape TomatoesHalved
JalapenoSliced and Seeded
Avocado1
Green Salsa2 tablespoons
Sour cream3 tablespoons
milk1 tablespoon
Instructions
Steps
- Place chicken breasts in the crock pot.
- Pour the entire bottle of vinaigrette dressing over the chicken.
- Sprinkle cumin, smoked paprika, and garlic over the top, mixing slightly with a spoon.
- Cover the crock pot with a lid and cook on high for 4 hours.
- Once cooked, remove the chicken breasts and allow them to cool.
- Shred the chicken and transfer it to a glass bowl, pouring most of the cooking liquid over it.
- To prepare the guacamole sauce, blend avocado and green salsa, then strain until smooth and place in a squeeze bottle.
- For the sour cream sauce, mix sour cream and milk until it reaches a pourable consistency, then transfer to a squeeze bottle.
- In a 9x13 glass baking dish, fill each of the hard taco shells with a layer of refried beans, shredded chicken, and shredded Mexican cheese.
- Bake at 450°F (232°C) for 10-15 minutes, until the cheese is melted and bubbly.
- After baking, top the tacos with halved grape tomatoes, sliced jalapeno, and cilantro.
- Drizzle the tacos with the guacamole and sour cream sauces before serving. Enjoy!