1, Cook Kraft Zesty Italian Dressing, chili powder, cumin, minced garlic cloves, chicken breasts together in a crock-pot for 4 hours on low.
2. Shred meat and cook 1 additional hour.
3. Blend cilantro, green chiles and onion together in food processor. Bring water to a boil. Add cilantro mixture, chicken bouillon, garlic, salt, butter and rice to boiling water. Simmer covered 30 minutes.
4. Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream. Enjoy!