Pulled Mexican Chicken

Ultra-tender chicken, simmered in a chili-and-herb-spiked tomato sauce until super moist, piled onto soft tortillas, and topped with cheese (and your favorite toppings)!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword dinner, easy, pulled chicken, quick and easy, shredded chicken, tortillas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 240kcal

Author Robin Miller

Equipment

Sauce Pan

Ingredients

3 cups chicken broth
15- ounce can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts tenders, or thighs

Serving Suggestions

Soft tortillas corn or flour, warmed if desired
Shredded Mexican cheese or cheddar cheese, Monterey Jack cheese, queso fresco, or cheese of choice
Fresh cilantro leaves
Chopped green onions
Hot sauce

Instructions

In a large saucepan, combine the broth, tomato sauce, chili powder, cumin, dried cilantro, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Set the pan over medium-high heat and bring to a low boil. Add the chicken and return to a low boil.
Cook for 15 minutes, until you can easily shred the chicken with two forks. Shred the chicken into the sauce.
Reduce the heat to medium and simmer for 5 to 10 more minutes, until the sauce thickens.
Serve with tortillas and optional toppings.

Nutrition