Recipe of Shredded Chicken Chili Relleno

Easy Shredded Chicken Tacos

Healthy low carb shredded chicken chili is an easy dinner you can make on the stove top or with a slow cooker.

Recipe Summary Easy Shredded Chicken Tacos

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Ingredients | Shredded Chicken Chili Relleno

¼ cup water

1 (1 ounce) packet taco seasoning mix

2 (8 ounce) cans tomato sauce

2 teaspoons white distilled vinegar

2 teaspoons minced garlic

2 teaspoons ground oregano

1 teaspoon ground cumin

½ teaspoon white sugar

2 tablespoons olive oil

2 pounds skinless, boneless chicken breasts

8 taco shells, warmed

Directions

Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.

Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Soft flour or corn tortillas may be used in place of taco shells.

Info | Shredded Chicken Chili Relleno

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 tacos

TAG : Easy Shredded Chicken Tacos

World Cuisine Recipes, Latin American, Mexican,