Shredded Chicken Tacos in Recipes

Shredded Chicken Tacos

• 3 to 6 Chicken Breasts
• 1 8oz can of Tomato sauce for every 3 chicken breasts
• Taco Seasoning to taste (see taco seasoning recipe)

1. Pour tomato sauce into high walled sauce pan, season with taco seasoning to taste, and let simmer on medium heat.
2. Using a small amount of vegetable oil in a pan, brown both sides of the chicken breasts. Then place whole breasts into the tomato sauce and let simmer for 35-45 minutes, or until chicken breasts are fully cooked.
3. (If you have non-stick cookware, you'll have to move the sauce and chicken breasts into a mixing bowl, so this step doesn't ruin your pan. If you use stainless steel or copper, you can perform this step IN the pan. Make sure you shred the chicken in the sauce.) Using two forks, "shred" the chicken by pulling the two forks away from each other across the breasts.
4. Serve on lightly fried corn tortillas or in a flour tortilla with cheese, lettuce, diced tomatoes and sour cream.

I created this recipe on accident for a few friends that showed up one night. It turned out so well that I've been making it ever since. The trick is to use just enough tomato sauce to coat the shredded chicken (this won't happen until the chicken is actually shredded). The best part of this recipe is it's more healthy than beef tacos, but just as tasty.

If you are doing Weight Watchers, a tbsp of chicken, on a corn tortilla, with a little cheese, tomato, lettuce and NO SOUR CREAM, is about 3 points.