Categories: Mexican

Ingredients

• 6 chicken breasts
• 1/4 cup taco seasoning
• 2 tbsp chili powder
• Kosher salt
• 1/4 cup vegetable oil
• 2- 8 oz cans tomato sauce
• several dashes of hot sauce

Directions

1. Coat both sides of the chicken with the taco seasoning and the chili powder. Rub it into the meat so the chicken is totally coated. Add salt if the taco seasoning you use does not contain salt.

2. Heat a large skillet over medium heat and add the oil. Working in batches, cook the chicken on both sides until they’re deep golden on the outside and done in the middle, about 4 minutes per side.

3. Set the chicken aside to cool slightly. In the same skillet, combine the tomato sauce and 1 cup hot water, stirring and scraping the bottom of the skillet to loosen all the flavorful bits.

4. Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to low and simmer for a few minutes while you shred the chicken. Use two forks to completely shred the chicken, then transfer it to the sauce. And stir the chicken to coat it with the sauce. Simmer on low for 5 minutes more, then turn off the heat.

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