- 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
- 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.