Ingredients
| 1 | pound uncooked boneless, skinless chicken breasts |
| 1 | (28-ounce) can LA VICTORIA® Red Enchilada Sauce |
| 1 | (1 ounce) package mild taco seasoning |
| 12 | split buns |
| 12 | slices provolone cheese |
| 1 | (8-ounce) tray WHOLLY® Classic Guacamole |
Directions
In slow cooker place chicken, enchilada sauce, and taco seasoning.
Cook on low for 5 hours, or until chicken is tender.
Turn slow cooker to warm and shred chicken with two forks.
Fill buns with chicken mixture. Top with cheese and WHOLLY® guacamole.
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