Shredded Chicken Salsa Tacos recipe

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Ingredients

2 pounds skinless, boneless chicken breasts
1 tablespoon olive oil
1 (10 ounce) container chipotle salsa, divided
¼ cup frozen corn
3 tablespoons chopped onion
2 cloves garlic, minced
½ jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
8 (8 inch) flour tortillas

Nutrition Info

306 calories
carbohydrate: 31.2 g
cholesterol: 58.5 mg
fat: 7.6 g
fiber: 2.4 g
protein: 27.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 495.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.

  2. Shred cooled chicken with your fingers or 2 forks.

  3. Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro, bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

Recipe Yield

8 servings

Recipe Note

These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.

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