Ingredients:

6-8 chicken breasts

1 jar of tomatillo salsa

1 can of red enchilada sauce

1 can of rotel (do not drain)

1 can of corn

1/2 onion thinly diced

1 small can of green chiles, drained

1 small can of black beans (optional)

1 quart of chicken broth

2 tsp of cayenne pepper

1 teaspoon of salt

2 tsp of dried cilantro flakes

Directions:

1. Cook all ingredients on low for 6-8 hours. Shred chicken and place back in mixture for 30 minutes. Strain chicken, and scoop into taco shells.

2. Top with diced avocado, shredded cheese, and sour cream.

Bon Appetit!