Easy Shredded Chicken Tacos

Easy Shredded Chicken Tacos

Finding the perfect, juicy shredded chicken for tacos doesn't have to mean a trip to the store. This homemade stovetop method is easy and creates the perfect base for delicious tacos. Chicken breasts get a quick sear and then simmer in a covered skillet until tender and easy to shred. After that, stir in taco seasoning for a flavorful shredded chicken taco layered with cheese, sliced radishes, cilantro and salsa verde inside a crunchy taco shell. The more ways to make tacos, the tastier every week will be. Use this method for your other favorite shredded chicken recipes, too!
  • 30 Minutes Prep
    50 Minutes Total
  • 5 Servings

Ingredient List

  • 2 teaspoons vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 2/3 cup water
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
  • 1/2 cup thinly sliced radishes
  • 1/2 cup Old El Paso™ Creamy Salsa Verde Sauce
  • 2 tablespoons chopped fresh cilantro leaves
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown.
  2. Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
  3. Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.
  4. Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened.
  5. Divide warmed chicken mixture among heated taco shells. Top with cheese, radishes, sauce and cilantro.

Expert Tips

  • Try adding chopped green onions, tomatoes and guacamole to top your tacos.
  • For best results, pat chicken breasts dry before adding to hot skillet.
  • Be sure to use a skillet with a tight cover, which helps keep the chicken moist while cooking.
  • Swap Old El Paso™ Shredded 3 Pepper Blend Cheese for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend for additional heat.

Nutrition

2 Tacos Calories 430 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 85mg; Sodium 870mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 1g); Protein 28g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 25%; Iron 10%;
Exchanges: 1 1/2 Starch, 3 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choice: 1.5

Made With

Ratings and Reviews

You may also like...

Advertisement