Best Shredded Chicken Tacos Recipe
This best Shredded Chicken Tacos recipe brings together juicy chicken, Mexican spices, and a can of Rotel tomatoes to make some of the best tacos you've ever had.
Servings: 5 servings
Calories: 245kcal
Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup chicken broth
- 1 can Rotel tomatoes 10 oz
- 2 garlic cloves
- 1 small yellow onion chopped
- 1 packet taco seasoning
- flour tortillas
- 2 tablespoons olive oil divided
Optional Toppings:
- sour cream
- shredded cheese
- purple cabbage
- cilantro
- avocado
- jalapeno
Instructions
- In a large skillet, drizzle one tablespoon of olive oil. Heat the skillet over medium heat. Place the chicken breast into the skillet and cook for 5 minutes on each side.
- Pour in the chicken broth and cover with a lid to poach the chicken. Cook for 10-13 minutes, until a meat thermometer reads 165 degrees in the thickest part of the biggest chicken breast.
- Remove the chicken and place it on a cutting board. Reserve the remaining chicken broth in a small bowl.
- Drizzle the remaining olive oil and saute the onion and garlic.
- While the onion and garlic cook, shred the chicken using two forks to pull the meat apart.
- Add the chicken back to the skillet, the Rotel, taco seasoning and 2-3 tablespoons of the reserved chicken broth. Bring the taco meat to a simmer, adding additional chicken broth if more moisture is needed.
- Serve the tacos with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado and/or jalapenos.
Notes
- Optional: Heat the tortillas up on the stovetop or microwave.
Nutrition
Serving: 5 | Calories: 245kcal | Carbohydrates: 10g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 906mg | Potassium: 703mg | Fiber: 3g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg