Sarah's Easy Shredded Chicken Taco Filling recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Nutrition Info

188.3 calories
carbohydrate: 1.7 g
cholesterol: 78 mg
fat: 6.3 g
fiber: 0.5 g
protein: 29.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 174.9 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.

  2. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.

  3. Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.

  4. Mix in the shredded chicken, cumin, chili powder, and tomato sauce, bring to a boil.

  5. Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Recipe Yield

3 servings

Recipe Note

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

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