shredded chicken filling.

1 onion, minced
3 T chili powder
2 T vegetable oil
1 jalapeno chile, stemmed, seeded, and minced
3 garlic cloves, minced
2 t ground coriander
2 t ground cumin
1 (8 oz) can tomato sauce
1.5 t sugar
1 lb boneless, skinless chicken breasts, trimmed
1 lb boneless, skinless chicken thighs, trimmed
salt and pepper
1 T fresh lime juice

Microve the onion, chili powder, oil, jalapeno, garlic, coriander and cumin in bowl for 5 minutes; transfer to slow cooker.  Stir tomato sauce and sugar into slow cooker.  Season chicken with salt pepper, add to slow cooker, and coat evenly with sauce mixture.  Cover and cook 4-6 hours on low.  Transfer chicken to large bowl, let cool slightly, then shred into bite size pieces and cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface.  Toss shredded chicken with 1 cup braising liquid, add more as needed to keep meat moist and flavorful.  Stir in lime juice and season with salt and pepper to taste.  Can be refrigerated for up to 3 days or frozen for up to 1 month.