Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Costa Vida Cilantro Ranch

1 package of Hidden Valley buttermilk ranch dressing. (Prepare according to directions. I substitute 1 cup milk + 2 tsp. vinegar for 1 cup buttermilk.)
2 tomatillos or 3 Tbsp. salsa verde
1/4 bunch of cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in blender. Add cilantro leaves, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.