Most of us know that it’s healthier to make our own food than to eat out, order in, or buy pre-made. However it isn’t always feasible due to demands on our busy schedules. And sometimes it’s just nice to go out to for a bite to eat. But there are options available if you don’t want to spend a lot of time in the kitchen or sacrifice nutrition. Like this easy recipe for chicken tacos.
I first started making these chicken tacos within the past ~6 years. Because I wanted a simple recipe. And this is what I came up with. So I hope you enjoy them as much as we do.
Ingredients for Easy Chicken Tacos
- 2 lbs chicken breast halves
- 1 can mild Rotel, drained
- 1/4 tsp cumin
- 6-8 soft flour tortillas for tacos
- 1 cups shredded cheddar cheese
Instructions for Easy Chicken Tacos
- Put chicken breast halves in a pot and cover with water. Once the water boils, lower to a simmer, and cover the pot with a lid.
- Cooking times vary, so when chicken is cooked (at 165 degrees), then turn off the burner, and remove the pot from heat source.
- Drain off most of the water, leaving ~2 to 3 tablespoons of broth, and shred the chicken, using two forks.
- Stir in drained Rotel and cumin. * I use only 1/2 can of Rotel, because I don’t want it too spicy.*
- Then place the pot with shredded chicken, Rotel, and cumin back on the burner on med-low heat until the liquid evaporates.
- Heat the tortillas in a tortilla warmer for 30 secs in the microwave. Or, if you don’t have one, you don’t need a tortilla warmer to heat them up. Here are some other options.
- Top with shredded cheese and your other favorite toppings and a side.
I hope you try this recipe, and thanks for stopping by!
Chicken Girl 