Sarah's Easy Shredded Chicken Taco Filling


  • 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

  • Step 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.


  • Step 2

    Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.

  • Step 3

    Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.

  • Step 4

    Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.

  • Step 5

    Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

  • Cook's Note:

    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.

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