Mexican Shredded Chicken
Quick and easy Mexican shredded chicken recipe made on the stovetop in 1 pot and only 30 minutes. Great for tacos, casseroles and sandwiches.
- 2 tbsp Oil
- 1 tbsp Onion Finely chopped
- 1 pound Chicken breast
- 4 tbsp Taco seasoning
- Salt To taste
- Pepper To taste
- 1/2 cup Water Or chicken broth
- 8-10 Tacos Hard or soft
- 1 cup Toppings E.g. lettuce, tomatoes, onions, sour crea e.t.c
Heat oil in a nonstick pan over medium heat.
Add onions and chicken and cook until chicken is no longer pink and onion is golden brown.
Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly.
Cover and cook for about 15 minutes.
Remove the cover and cook until water is reduced and chicken is cooked through, making sure to stir every few minutes.
Turn off the heat and use two forks to shred the chicken.
Fill your hard or soft tacos with shredded chicken and your choice of toppings and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 131kcal | Carbohydrates: 1g | Protein: 16g | Fat: 6g | Cholesterol: 48mg | Sodium: 231mg | Potassium: 279mg | Vitamin A: 190IU | Vitamin C: 1.7mg | Calcium: 4mg | Iron: 0.4mg