Categories: Mexican

Ingredients

• 1 lb. chicken breasts
• 1/2 tsp seasoning salt, such as adobo seasoning
• 1 1/4 tsp ground cumin
• 2 cups jarred salsa verde
• 3/4 cup shredded Pepper Jack cheese
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• Olive oil spray
• 18 corn tortillas

Directions

1. Season the chicken with the seasoning salt and 3/4 tsp of the cumin, then place in slow cooker. Top with 1/2 cup of the salsa verde.

2. Cover and cook on LOW 4 hours. Transfer the chicken to a large plate and discard the liquid. Using 2 forks, shred the chicken. Transfer to a medium bowl and add the Pepper Jack, chili powder, salt, and remaining 1/2 tsp cumin. Stir well.

3. Preheat the oven to 400. Line 2 large nonstick baking sheets with foil and spray with oil.

4. Working in batches, place 3 or 4 tortillas between 2 paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and scoop 2 heaping tablespoons of chicken filling onto the bottom third of the tortilla. Starting at the bottom, roll the tortilla up into a tube and put in on the prepared baking sheet, seam side down. Repeat with the remaining tortillas and chicken. Spray the tops of the rolled-up tortillas with oil.

5. Bake until the tortillas start to turn golden and crispy, about 15 minutes. Serve with the remaining 1 1/2 cups salsa verde on the side.

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