1Place three large chicken breasts in a slow cooker and season with salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, oregano, and two packets of Sazon.
2Add a diced onion, two cups of chicken broth, and one can of diced green chilies.
3Cook on high for four to six hours.
4Remove chicken and shred using a hand mixer.
5Put shredded chicken back in the slow cooker.
6In a hot skillet, melt a couple tablespoons of Chihuahua cheese, place a tortilla on top, add more cheese and the chicken mixture.
7Cook until the cheese on the outside is toasty.
8Serve with pico de gallo, guacamole, and cilantro.