Mexican Recipe ⋆ 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

• 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

Cooking 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.

Nutrition Facts

• calories188.3
• carbohydrateContent1.7 g
• cholesterolContent78 mg
• fatContent6.3 g
• fiberContent0.5 g
• proteinContent29.8 g
• saturatedFatContent1.4 g
• sodiumContent174.9 mg
• sugarContent1 g