Ingredients
1-1/2 pounds boneless skinless chicken breast halves3 tablespoons lime juice1 tablespoon chili powder1 cup frozen corn, thawed1 cup chunky salsa12 fat-free flour tortillas (6 inches), warmedOptional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Preparation
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
