6 boneless, skinless chicken breasts
3 cloves garlic, minced
1 Red Onion
1/2 c Rice
4 c Water
4 oz green chilies, chopped
1 tsp cumin seed
1 tsp Oregano
1 tsp Sage
8 oz chopped tomatoes
16 oz cojita cheese, grated
1 avocado
1 pkg corn tortillas
In a 6 qt crock pot, place chicken, garlic, onions, water and spices and let cook 6 hours. Remove chicken and set aside to cool. Add remaining ingredients and cooled shredded chicken and continue to cook till rice is soft.
Cut corn tortillas into strips and bake till crisp and garnish with slices of avocado and cheese.
