Place Chicken breasts into a saucepan and pour in
enough water to cover. Place over medium heat, bring
to a boil, and simmer until chicken meat is no
longer pink, about 10-12 Minutes.
Transfer Chicken breasts to a bowl, allow to cool,
and shred the chicken meat with 2 forks.
Heat Vegetable Oil in a small, non-stick saucepan
over medium heat, and cook and stir onion until it's
translucent, about 2-3 Minutes.
Mix in shredded Chicken, Cumin, Chili Powder, and
Tomato Sauce; bring to a boil.
Reduce heat to low and simmer until Chicken is hot
and the flavors have blended, about 3 Minutes.
Originally Submitted
8/12/2013
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