Sarah's Easy Shredded Chicken Taco Filling
Betty crocker's diabetes cookbook shares a recipe!
Recipe Summary Sarah's Easy Shredded Chicken Taco Filling
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.
Ingredients | Easy Mexican Chicken Breast Recipes1 pound skinless, boneless chicken breast halves2 teaspoons vegetable oil1 tablespoon minced onion1 pinch ground cumin1 pinch chili powder¼ cup tomato sauceDirectionsPlace 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.Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.Recipe yields 3 servings. Feel free to double it. One pound of chicken is equivalent to 3 small chicken breasts. The sauce will coat the chicken, it will not be sitting in it just like traditional ground hamburger for tacos. If you like it a little saucier, add a spoon of tomato sauce at a time to your taste.Info | Easy Mexican Chicken Breast Recipesprep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
3
Yield:
3 servings
TAG : Sarah's Easy Shredded Chicken Taco FillingWorld Cuisine Recipes, Latin American, Mexican,
