Shredded Chicken Tacos

I love quick and flavorful meals for weeknight dinners.  Quick and easy being key words here.  I found this recipe and it fit the bill perfectly.  I had leftover chicken from a Sticky Chicken in the crockpot (be sure to look at the link, I’ve updated the recipe with new pictures) and couldn’t resist making these.  Though these could simply be made with chicken breasts cooked and shredded like the original recipe calls for.

Ingredients: 2 cans tomato sauce, 8 ounces each, 2 teaspoons white distilled vinegar, 2 teaspoons garlic, minced, 1/2 onion, diced, 3 1/2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons oregano, 1/2  teaspoon sugar, 2 tablespoons olive oil, 4 cups shredded cooked chicken (I like to use sticky chicken), 1/4 cup cilantro, chopped, 1/2 onion, diced, flour or corn tortillas

I am using leftover sticky chicken meat for this recipe.

Dice 1 whole onion and 2-3 cloves of garlic.

In a large skillet over medium high heat, add olive oil and 1/2 of the diced onion, cook 3-4 minutes.

Then add in the minced garlic and cook another 1-2 minutes.

Add in both cans of tomato sauce.

vinegar,

and spices.

Mix well.

If you’re lucky enough to have a helper, don’t forget the sugar.

and shredded chicken.

*Little W is always my kitchen helper.  Little Chef in training I say.

Mix together well, and cook another 3-5 minutes, until sauce thickens.

Then add in the other 1/2 diced onion and chopped cilantro, stir, and let cook 1 more minute.

Then serve on warmed tortillas, with your favorite toppings.

We love pico de gallo and sliced avocado.

Some shredded cheese or sour cream would be excellent as well.

Enjoy!

Print This Recipe

Shredded Chicken Tacos

Adapted from Blogchef.net

2 cans tomato sauce, 8oz.
2 teaspoons white distilled vinegar
2 teaspoons garlic, mined
1/2 onion, diced
3 1/2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1/2  teaspoon sugar
2 tablespoons olive oil
4 cups shredded cooked chicken (I like to use sticky chicken)
1/4 cup cilantro, chopped
1/2 onion, diced
flour or corn tortillas

In a large skillet over medium-high heat, add olive oil and diced onions to sauté about 3-4 minutes, then add in minced garlic to cook for another 1-2 minutes. Then add in tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well.  Then add in 4 cups of shredded cooked chicken.  Bring to a boil. Reduce heat to medium-low. Cover and simmer until sauce has thickened, about 5 minutes.  Add cilantro and diced onion and cook 1 more minute until fragrant.
Serve over warmed tortillas with your favorite toppings.  We like pico de gallo and avocados.

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