Shredded Mexican Chicken
2 boneless, skinless chicken breast halves (I used about 8-10 chicken breast tenderloins)
1 (4 ounce) can tomato sauce
¼ cup salsa (**instead of using salsa, I used another 4 oz. of tomato sauce)
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)
In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, cumin, garlic and chili powder. Reduce heat and simmer for 15 minutes.
Start pulling chicken apart with 2 forks into strings. (I added about 1/2 cup water at this point as well.) Cover and cook for another 5 to 10 minutes. Add hot sauce. Cook until chicken is fully cooked. Remove from pan and finish shredding chicken using 2 forks.
(Makes 4 Servings)