Easy Weeknight Shredded Chicken Tacos
Prepare flavorful shredded chicken quickly on the stovetop for simple weeknight chicken tacos.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn or flour tortillas
- Optional toppings: salsa, cilantro, lime wedges, cheese
Instructions
- Place chicken breasts, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, salt, and pepper into a large skillet or pot.
- Bring the mixture to a simmer over medium-high heat.
- Reduce heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Remove the chicken breasts from the skillet and place them on a cutting board.
- Shred the chicken using two forks.
- Return the shredded chicken to the skillet with the cooking liquid. Stir to coat the chicken evenly with the sauce. Cook for 2 more minutes to heat through.
- Warm the tortillas according to package directions (stovetop or microwave).
- Fill each warm tortilla with the shredded chicken mixture. Top with your desired toppings.
Notes
- For extra flavor, add 1/2 teaspoon of smoked paprika to the seasoning mix.
- You can shred the chicken directly in the pot using two forks if you prefer fewer dishes.
- Make a larger batch of the chicken filling and store leftovers in the refrigerator for up to 3 days for quick meals later.
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
- Cholesterol: 95