Ingredients

The following ingredients have 6 Servings
  • 3 large chicken breasts ((boneless, skinless - approximately 1 ½ pounds))
  • ½ Tbsp olive oil
  • ½ cup yellow onion ((or white onion, minced))
  • 1 tsp garlic ((minced))
  • 1 Tbsp chicken taco seasoning
  • ½ cup salsa roja ((see recipe, or your favorite brand))

Instruction

  • Place the chicken in a large pot (cut big pieces into manageable sizes that will cook quickly) and add enough water to fully cover it. Bring to a boil, then reduce the heat and let it simmer until the chicken is fall-apart tender, about 10-15 minutes. Chicken should be 165°F (74°C) before shredding. 
  • Remove the chicken using a slotted spoon and allow it to cool, then use two forks and pull the chicken meat into shreds.
  • In a large skillet, heat the olive oil over medium heat and saute the yellow onion until tender, fragrant, and translucent, or about 4-5 minutes. Add the garlic and chicken taco seasoning, mix, and saute for an additional 30 seconds.
  • Mix in the ½ cup salsa roja (or your favorite brand of salsa) until warmed through. Stir in the shredded chicken until evenly coated, then cook on low for 2-3 more minutes.
  • Serve immediately with warmed tortillas or taco shells and your favorite toppings.