EZPZ Shredded Chicken Tacos
Course: DinnerCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesThese tacos are so easy to make and will leave you with plenty of leftover for lunch! Try them topped with our EZPZ Roasted Corn & Bean Salsa for extra flavor!
Ingredients
4 large chicken breasts
1 can green enchilada sauce
Tortillas, I used fajita size!
Taco Toppings: Shredded Fiesta Blend Cheese, Shredded Lettuce, Tomatoes, Sour Cream, Jalapeños, etc.
Directions
- Cook Chicken as desired
- Option 1– Boil. Place chicken breasts in bottom of large pot. Drizzle with Chipotle Olive Oil (I also added a little AOOC Garlic Olive Oil). Add Basik’s Taco Seasoning.
- Fill pot with water till it’s 1 inch over chicken. Place on stove over medium high heat until water comes to boil. Then reduce heat and simmer for 10-20 minutes, or until chicken is cooked through.
- Option 2- Slow Cooker. Place chicken in bottom of crockpot. Add Chipotle Olive Oil and Basik’s Taco Seasoning. Add 1 cup water (or chicken broth).
- Cook on high for 2.5-3 hours (or on low for 5-6 hours).
- Tacos
- Once chicken is done cooking, remove from pot or slow cooker and shredded using 2 forks. (Add an extra drizzle of Chipotle Olive Oil while shredding)
- Put chicken into bowl and add green enchilada sauce (only need enough to coat chicken, save any extra for another time!)
- Warm your tortillas– on skillet or griddle with a drizzle of Butter Olive Oil or just in the microwave!
- Scoop chicken into tortillas and add whatever taco toppings you like!
- Enjoy!
