Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
In a large skillet, drizzle one tablespoon of olive oil. Heat the skillet over medium heat. Place the chicken breast into the skillet and cook for 5 minutes on each side.
Step 2
Pour in the chicken broth and cover with a lid to poach the chicken. Cook for 10-13 minutes, until a meat thermometer reads 165 degrees in the thickest part of the biggest chicken breast.
Step 3
Remove the chicken and place it on a cutting board. Reserve the remaining chicken broth in a small bowl.
Step 4
Drizzle the remaining olive oil and saute the onion and garlic.
Step 5
While the onion and garlic cook, shred the chicken using two forks to pull the meat apart.
Step 6
Add the chicken back to the skillet, the Rotel, taco seasoning and 2-3 tablespoons of the reserved chicken broth. Bring the taco meat to a simmer, adding additional chicken broth if more moisture is needed.
Step 7
Serve the tacos with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado and/or jalapenos.
Your folders
carlsbadcravings.com
5.0
(1)
10 minutes
Your folders
amindfullmom.com
5.0
(5)
22 minutes
Your folders
littlesunnykitchen.com
5.0
(6)
20 minutes
Your folders
goya.com
4.8
Your folders
littlesunnykitchen.com
Your folders
wellplated.com
4.8
(8)
10 minutes
Your folders
alphafoodie.com
5.0
(11)
10 minutes
Your folders
cookingforkeeps.com
5.0
(2)
300 minutes
Your folders
freshsimplehome.com
4.7
(3)
10 minutes
Your folders
thetortillachannel.com
45
Your folders
completelydelicious.com
4.5
(2)
10 minutes
Your folders
cooking.nytimes.com
4.0
(809)
Your folders
eazypeazymealz.com
5.0
(1)
120 minutes
Your folders
alphafoodie.com
5.0
(2)
Your folders
nourish-and-fete.com
5.0
(11)
240 minutes
Your folders
foodfolksandfun.net
5.0
(9)
360 minutes
Your folders
oldelpaso.com
20 minutes
Your folders
thisfarmgirlcooks.com
4.3
(13)
360 minutes
Your folders
foodfanatic.com
3.0
(51)
540 minutes