Mexican Street Corn Tacos

Ingredience

4 chicken breasts (makes a lot decrease to 2-3 if you don’t want lots of leftovers)

1 block cream cheese, 8 oz

Two cans fire roasted corn, 14.5 oz each

1 cup cotija cheese

1 tablespoon garlic powder

1 packet taco seasoning

Juice of two limes

Pokyny

Add all ingredients to the crockpot.

Cook on low for 4 to 5 hours.

Shred the chicken and stir everything together.

Serve in warm corn tortillas with cilantro and avocado slices.

You can also turn this into burritos or burrito bowls. I like to make extra burritos and freeze them for quick grab and go lunches.