2 large chicken breasts
1 cup of chicken broth
1 tsp of coriander
1 tsp of cardamon
1 tsp. of cumin
4-5 small avocados
1 cup sweet chili sauce
1 cup grated cheddar cheese
First I poached two large chicken breasts in my slow cooker for about 5 hours. I added 1 cup of chicken broth, 1 tsp of coriander, 1 tsp of cardamon and 1 tsp. of cumin to the broth. Then I let them cook on HIGH for about 3 hours then down to LOW for the last 2 hours.
When the breasts began to fall apart, I removed them and pulled them apart with two forks. You could chop them into small chunks but I wanted these to be more mushed together than chicken salad.
Next I cut up 4-5 small avocados and diced them into small pieces. Don't be too fussy here, you can mash and rough chop them. Put the avocados in with the chicken in a small bowl and add the juice from 1/2 to 3/4 of a squeezed lime.
homemade sweet chili sauce. I didn't measure it, I just kept adding until the mixture was a nice consistency that held together. My best estimate for the chili sauce is about 1/4 cup or a little more.
Lay out 8 or 9 small tortillas. I used both whole wheat and white because that is what I had in the fridge. Divide the chicken-avocado filling fairly evenly into the middle of each tortilla and roll them up.
Put about 1/2 cup of the chili sauce in the bottom of a baking dish (a lasagne sized dish will work), then place each rollup on top of the sauce. Spread about another 1/2 cup of the chili sauce on top, then about 1 cup of grated cheese and cover tightly with foil.
Bake in 350' oven for 30 minutes. I would have served ours with a dollop of Greek Yogurt or Sour Cream if I'd had some on hand. Hubs loved them! We had ours with a Caesar Salad topped with my homemade croutons.