• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Whether it’s Taco Tuesday or just a regular weeknight, this easy set-and-forget dinner is just what your family is craving. Soft tortilla bowls are filled with slow-cooked, shredded chipotle chicken, then topped in Cotija cheese and sweet corn-jalapeño salsa. Dinner, done!

• 2 lb boneless skinless chicken breasts
• 1 package (0.85 oz) Old El Paso™ chipotle chicken slow cooker seasoning mix
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
• 1 cup chopped yellow onions
• 3 cloves garlic, finely chopped
• 1 1/2 cups fresh or frozen corn, cooked and drained
• 1/2 cup chopped tomato
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 2 medium jalapeño chiles, seeded and finely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 package Old El Paso™ soft flour tortilla bowls
• 1/2 cup crumbled Cotija cheese

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