1. FOR THE CHICKEN: 2. Add all ingredients to a crockpot and cook on high 3 hours. 3. Shred chicken with two forks and cook an additional 30 minutes. 4. FOR THE RICE: 5. Bring the water to a boil. 6. Add rice, bouillon, salt, lime juice, and cilantro. Cover. 7. Simmer on low for 20 minutes. 8. Remove from heat and fluff with fork. Allow to cool to room temperature. 9. FOR THE BEANS: 10. Add all ingredients to a pot and simmer for 30 minutes. 11. FOR THE SALSA FRESCA: 12. Finely chop the tomatoes and onion. 13. Add the cilantro and lime juice and toss to evenly coat. 14. FOR THE TORTILLAS: 15. Combine tortilla mix and water. 16. Let rest, covered with a damp towel, at room temp for 15 minute. 17. Heat a cast iron skillet to 400 degrees or medium heat. 18. Roll out tortillas as thin as you can get them. 19. Heat until bubbles form and the tortilla looks dry. 20. Turn. The tortillas should have golden brown spots on each side when they are done. 21. FOR THE TOMATILLO DRESSING: 22. Add all ingredients to a blender and mix until well combined. 23. TO PUT IT ALL TOGETHER: 24. Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing. 25. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
