Thursday, July 29, 2010

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


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)

1 comment:

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,