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Easy Chicken Tortas

Author Vianney Rodriguez


  • 1 large onion halved
  • 4 garlic cloves whole
  • 4 pounds boneless skinless chicken breast
  • 2 10 oz Old El Paso mild green chile enchilada sauce
  • 1 cup chicken broth
  • Juice of 1 lime
  • 6 bolillo rolls or telera rolls
  • 2 large avocados sliced


  1. Place onion, garlic cloves and chicken breast in slow cooker. Pour enchiladas sauce, chicken broth and lime juice over chicken breast. Cover and cook on low for 4 hours or until chicken is tender. Remove chicken from slow cooker and shred with two forks. Return to slow cooker until ready to serve. Slice bolillos in half, top with shredded chicken and slices of avocado.