![]() Step 6 Serve as is or add whatever extras you'd like! Dive into it immediately.Microwave the dish (or place it in a 350 degree oven if ovenproof) until the cheese is totally melted. Step 5 To build the nachos, layer the chips, cheese, and shredded chicken on a dish in several layers, ending with a small layer on top.If the sauce is too thick, add a little more hot water and allow to simmer for a few minutes. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over. Add the chicken and sprinkle salt and pepper generously on the top side. Step 4 Shred the chicken using two forks, then transfer the shredded chicken to the sauce. You’ll start by drizzling a little olive oil into a saut pan over medium heat.Taste and adjust seasonings (you may need to add a little salt, depending on the taco seasoning you use). Step 3 In the same skillet, whisk in the tomato sauce, hot water, and several dashes of hot sauce and bring to a gentle boil.Remove from the skillet and let rest for a few minutes. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Step 2 Heat the olive oil in a heavy skillet over medium heat.Rub in the seasonings as much as you can. Step 1 Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder.You may also like Mexican-inspired recipes:įollow Us! Subscribe to the newsletter and follow us on Pinterest, Facebook, Twitter, and Instagram for the latest recipes. Instant Pot Shredded Chicken is a great option if you forgot to thaw your chicken (guilty), as you can cook frozen chicken in the Instant Pot. Store leftover chicken in an airtight container in the refrigerator for 3-4 days. This basic Crockpot Shredded Chicken uses a low and slow cooking method, yielding shredded chicken that is moist and easy to shred. And, if you’d like a great cocktail to go with your dinner, try this homemade margarita. Serve the shredded chicken with tortillas or hard taco shells and your favorite taco toppings. Hold the chicken down with one and use the other to shred. ![]() An easy way to shred the chicken is to use two forks.Use an instant read thermometer to make sure the chicken breast is at least 165☏ at the thickest part of the largest piece.I like to add the water to the empty can of tomato sauce and give it a swirl, that way I get every drop out.Make the sauce in the same oil the chicken was browned in. After browning the chicken do not wash the skillet.Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine. Make a seasoning mix instead of standing over the skillet measuring out ingredients.Use hard taco shells or soft tortillas, or offer both and let everyone choose their favorite. Pantry – From the pantry you will need tomato sauce and taco shells.We prefer a neutral oil, like canola, but use your favorite. Oil – The oil is used to brown the chicken.Seasoning – A mix of chili powder, salt, garlic powder, onion powder, cumin, and black pepper flavor the sauce and ultimately the shredded chicken. ![]()
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