You could use this as a taco filling, on quesadillas or even as an enchilada filling like my Sour Cream Enchiladas. Just use this recipe (below) to flavor the chicken and leave out the extra can of green chiles in the enchiladas recipe. Super yummy!
1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken. Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken. Spread warmed refried beans on tostada shells. Top with hot chicken mixture and any other desired toppings.
Chile Lime Chicken (how to can it)
Cube raw chicken and pour into a large bowl. Add in, green chiles, garlic, chile powder, lime juice and diced onion. Mix well. Using a canning funnel if possible, pour chicken into the jars filling them with 1/2 inch of head space. Wipe rim of jar with a damp paper towel. Secure on the lid. Process in a pressure cooker for 75 minutes for pints and 90 minutes for quarts. Remember!!! You can mix pints and quarts in your pressure cooker. You will just have to process it for the full 90 minutes. Always Always Always use the greater amount of time when mixing sizes of jars, or when in doubt. It won't hurt the chicken to be in there a little longer.
Tip You can usually get about 1 lb of meat into a pint jar. So this recipe will only give you 2-3 pints. (I like doing this one in quarts for my size family) If you want a good supply I would make the recipe x5 or 6.