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 caloriescarbohydrate: 31.2 gcholesterol: 58.5 mgfat: 7.6 gfiber: 2.4 gprotein: 27.1 gsaturatedFat: 1.8 gservingSize: -sodium: 495.7 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Shredded Chicken Salsa Tacos
Directions
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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.
Shred cooled chicken with your fingers or 2 forks.
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.