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FOR THE CHICKEN:
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Add all ingredients to a crockpot and cook on high 3 hours.
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Shred chicken with two forks and cook an additional 30 minutes.
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FOR THE RICE:
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Bring the water to a boil.
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Add rice, bouillon, salt, lime juice, and cilantro. Cover.
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Simmer on low for 20 minutes.
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Remove from heat and fluff with fork. Allow to cool to room temperature.
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FOR THE BEANS:
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Add all ingredients to a pot and simmer for 30 minutes.
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FOR THE SALSA FRESCA:
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Finely chop the tomatoes and onion.
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Add the cilantro and lime juice and toss to evenly coat.
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FOR THE TORTILLAS:
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Combine tortilla mix and water.
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Let rest, covered with a damp towel, at room temp for 15 minute.
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Heat a cast iron skillet to 400 degrees or medium heat.
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Roll out tortillas as thin as you can get them.
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Heat until bubbles form and the tortilla looks dry.
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Turn. The tortillas should have golden brown spots on each side when they are done.
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FOR THE TOMATILLO DRESSING:
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Add all ingredients to a blender and mix until well combined.
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TO PUT IT ALL TOGETHER:
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Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing.
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ENJOY!
