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Wednesday, November 4, 2015

Shredded Chicken Tacos

Shredded Chicken Tacos

Prepare these easy tacos for taco night in under an hour!


1 1/2     pounds boneless chicken breast or thighs
2           tablespoons olive oil
1           cup of your favorite beer
1           packet Old El Paso™ taco seasoning mix
1           (4 oz.) can Old El Paso™ diced green chiles
             6-12 Old El Paso™ flour tortillas, warmed
             Fresh toppings for serving
  • Heat a large skillet or braiser over medium-high heat. Add olive oil and once hot, add chicken and sear on both sides until lightly browned and golden.
  • Reduce the heat to low and slowly pour in the beer. Add taco seasoning and green chiles. Cover skillet/braiser and cook over low heat for 20-25 minutes or until chicken is cooked through and easily shreddable.
  • Allow chicken to cool slightly and then shred with two forks or your hands.
  • Divide chicken between warmed taco shells and top with desired toppings.
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