PREP TIME: 30 minutes
COOK TIME: 8 hours
1. Place the 3 cooked chicken breasts along with 32 ounces of your favorite salsa into a slow cooker and cook on low for 8 hours. Once it is finished cooking, pull the chicken apart using 2 forks. Keep warm.
2. In a large sauté pan on high heat with 1 tablespoon of olive oil add in the corn, onion, jalapeño and tomatoes and sauté for 3 to 4 minutes to make a corn salsa. Season with salt and pepper and keep warm.
3. Assembly: Lay down 1 corn tortilla and add in a small amount of pulled cooked chicken, corn salsa, cooked rice, cooked pinto beans, Dutch Farms sour cream, Dutch Farms Mexican Cheese blend, diced avocados, cilantro leaves and serve with a lime.