1 1/2 lbs boneless, skinless chicken breast
3/4 cup mayonnaise
1/2 cup red enchilada sauce
1 Tbsp taco seasoning mix
1 (3.5 oz) can diced green chilies drained
1 red bell pepper diced
1/4 red onion diced
1/4 cup fresh cilantro chopped
1/2 lime juiced
1 Tbsp distilled white vinegar
1 avocado diced
In a large pot, add the chicken breast and fill pot with water. Boil chicken for about 10 minutes or until cooked through.
Drain and shred with two forks or electric beaters.
Add chicken to large mixing bowl along with all the the other ingredients. Stir to fully combine.
Serve immediately on croissant rolls or your favorite hearty bread.