Pulled Chicken Tacos

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Prep Time
10
 minutes
Cook Time
20
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 8

    Mission White Corn Tortillas, warmed
  • 2

    Chicken breasts, boneless and skinless
  • 2

    Tbsp Vegetable oil, divided
  • 1

    Tbsp All-purpose flour
  • 1

    Tbsp Chili powder
  • ½

    cup Vegetable or chicken broth
  • ½

    cup Canned tomato sauce
  • ½

    cup Crumbled or shredded queso fresco (4oz)
  • Chopped green onion

INSTRUCTIONS


  • Step 1

    Preheat oven to 425℉. Lightly oil a baking sheet.

  • Step 2

    Place chicken on a baking sheet and rub with 1 tbsp. of oil. Bake until cooked through and interior reaches 165℉, 15-20 minutes.

  • Step 3

    While chicken cooks, in a medium saucepan heat remaining 1 tbsp. of oil over medium heat. Whisk in flour and chili powder and cook 1 minute. Whisk in broth and tomato sauce, bring to a gentle simmer, and cook, whisking occasionally, until slightly thickened, about 15 minutes.

  • Step 4

    Use two forks to shred chicken and toss in a medium-sized bowl with sauce. Serve with tortillas, and top with queso and green onion.

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