Name: Spicy Tex-Mex Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT6H40M0.000S
Yield: 6 to 8 servings
Ingredients: One 15-ounce can red enchilada sauce; One 10-ounce can fire roasted tomatoes and green chiles; One 4-ounce can green chiles; 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 pounds boneless, skinless chicken thighs; 16 charred corn tortillas; 2 cups store-bought pico de gallo; 3 limes, cut into wedges; 1 cup crumbled Cotija; 1 cup store-bought pickled red onions; 1/2 cup chopped fresh cilantro; Loaded Guacamole, recipe follows; 4 large avocados, pitted and diced; 3 limes, zested and juiced; 2 cloves garlic, grated; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup crumbled Cotija; 2 tablespoons chopped fresh cilantro; 1 serrano chile, minced; 1 ripe tomato, diced; 1/2 cup store-bought chopped pickled red onions; 1/2 cup sour cream

Directions

Special equipment:

a 6-quart slow cooker

Add the enchilada sauce, tomatoes and green chiles, green chiles, chipotle peppers and adobo sauce to a 6-quart slow cooker. Add the chili powder, cumin, salt and pepper, then stir to combine. Add the chicken thighs, then cover and cook on low until the chicken is cooked and shreds easily, about 6 hours. (Alternatively, you can cook on high for 3 to 4 hours.)
Shred the chicken in the slow cooker and set to warm. Serve alongside the tortillas, pico de gallo, lime wedges, crumbled Cotija, pickled red onions, cilantro and Guacamole.

Loaded Guacamole:

To a large bowl, add the avocados, lime zest, lime juice, garlic, salt, and pepper, then mash to your desired consistency. Add the Cotija, cilantro, serrano, tomato and most of the red onion, reserving some of each for garnish.
Transfer to a wide serving bowl and spread it out. Spoon over the sour cream and garnish the top with the reserved ingredients.