Thursday, April 1, 2010

Shredded Chicken Tacos

Shredded chicken tacos make for a great dinner. I like that I can make up the meat in advance and then keep it in the refrigerator for easy re-heat and a delicious meal. I also like the texture of shredded chicken in my tacos as a nice change of pace to ground beef. We made these with soft shell tortillas tonight, but hard shell is my favorite. Leftovers can also be frozen and then used when you want to make a plate of nachos on a Saturday night.
Shredded Chicken Tacos
1 lb. shredded chicken breast
1/2 c. onion
1 Tbs. oil
2 cloves garlic, minced
1/4 tsp. cumin
1/4 tsp. crushed red pepper flakes
3/4 c. prepared enchilada sauce
flour tortillas
cheddar cheese, shredded
tomatoes, diced
lettuce, shredded
sour cream
In a medium frying pan, add olive oil, onion and garlic. Saute until tender. Add chicken, seasonings and enchilada sauce. Simmer 15 minutes and add seasoning to taste. Top with your favorite taco toppings.

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