Ingredients

The following ingredients have 15 Servings
  • 1 15 ounce can salsa style fire roasted tomatoes
  • 1/3 cup chunky salsa
  • 2 tablespoons <a href="/recipes/taco-sauce-recipe/">taco sauce</a>
  • 8 thighs boneless skinless chicken thighs
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 15 frozen mini phyllo dough shells
  • 1 ear of corn, kernels removed
  • 3/4 cup romaine lettuce, finely shredded
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup mexican style shredded cheese
  • 1/4 cup light sour cream

Instruction

  • For the Chicken: Pour tomatoes, salsa and taco sauce into a slow cooker. Lay chicken thighs in a single layer onto of the tomato mixture. Sprinkle chicken with chili powder, garlic, cumin, salt and pepper. Cover and cook on low for 6-8 hours. Using two forks, shred chicken and stir into sauce. For the Taco Bites: Preheat oven to 350&deg;F. Place phyllo shells on a rimmed baking sheet. Fill each shell with about 1 tablespoon of chicken mixture. Bake for 10 minutes or until shells are warm. Divide the remaining ingredients between the baked taco bites and serve.&nbsp;