Sarah's Easy Shredded Chicken Taco Filling

Originally found in an american indian recipe data base, i added a few of my own touches.

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 Recipes

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

Directions

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.

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 Recipes

prep: 15 mins cook: 15 mins additional: 10 mins total: 40 mins Servings: 3 Yield: 3 servings

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World Cuisine Recipes, Latin American, Mexican,