This is a recipe of Emily's to which we've made a few changes to suit our family preferences.
4 chicken breasts (can be frozen or thawed)
1 1/2 cups Pace Medium Salsa
1/4 cup to 1/2 cup brown sugar (to taste)
2 cans black beans, drained
1/2 cup corn (frozen or canned)
3/4 cup tomato juice
1/4 tsp. cumin
1/8 tsp. garlic
1/8 tsp. onion powder
1/8 tsp. chili powder
1/2 tbs. fresh cilantro, chopped finely (optional)
Romaine lettuce, shredded
Shredded cheddar cheese
Fresh tomatoes, chopped
Place all of the shredded chicken ingredients in crockpot. If using frozen chicken, cook on high for 4 hours, or low for 8 hours. If using thawed chicken, cook on low for 4 hours. (crockpots vary, so you may have to adjust times or settings to suit your crockpot). When chicken falls apart easily, it's done. When it's done, shred chicken, then let simmer in the remaining juices for 10 minutes more or so. (I find it easier to pull the chicken out of the crockpot onto a large cutting board for the shredding process rather than leaving it in the crockpot and reaching in to shred, but either way is fine as long as you put the chicken back in the crockpot to simmer)
About 15 minutes before serving time, put all of the Black Bean ingredients in a small pot on the stove, bring to a simmer over medium high heat (stirring occasionally), then reduce to low heat. Place lid on beans, and let simmer until serving time.
While beans are simmering, chop up lettuce and tomatoes, and grate cheese if necessary.
This is how we assemble, though you are free to go your own way:
1) Start with a warm tortilla
2) Spread a layer of sour cream on tortilla
3) Place a few forkfuls of chicken on sour cream
4) Sprinkle desired amount of cheese on chicken
5) Put on a few spoonfuls of bean mixture
6) Top with lettuce and tomatoes
Feel free to eat with a fork! my tortilla will never close up , and the juicy beans and chicken are sufficiently wet to make quite a mess if you're holding it with your hands. more power to ya though, whichever way you go!