Shredded Mexican Chicken

This recipe is great for filling tacos (or topping tostadas, like I recommend for a lot of things lately!), but also wonderful on top of a salad! I will post the salad dressing recipe later as a separate post so I can keep track of it :). Make up a big batch of this and you can use it in many ways throughout the week. It's full of flavor!

Shredded Mexican Chicken

from Blog Chef

Ingredients:

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)

http://en.petitchef.com/