![Shredded Chicken Tacos](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-ca%2Frecipes%2Foep-shredded-chicken-tacos.jpg%3Fw%3D800%26rev%3Dc14008a02ab8437080c661d88a4f5067 1540w)
Shredded Chicken Tacos For Two
Total Time
30 Minutes
Servings
6
Ingredient List
- 1 Old El Paso™ Tacos For Two Hard Taco Kit
- 1 tbsp (15 mL) vegetable oil
- ½ lb (250 g) boneless skinless chicken breasts (about 1 large or 2 small breasts)
- ½ cup (125 mL) water
- ½ cup (125 mL) frozen whole kernel corn
- ¾ cup (175 mL) shredded Cheddar cheese or any shredded cheese blend
- 2 to 3 radishes, thinly sliced
- Sour cream or plain Greek yogurt
- Chopped fresh cilantro (optional)
Preparation
- Heat oven to 325°F (160°C). Heat taco shells from the kit according to package directions. In 10-inch nonstick skillet, heal oil over medium-high heat until hot. Add chicken; cook 3 minutes on each side to brown.
- Add enough water to skillet to come two-thirds of the way up sides of the chicken; cover skillet tightly. Reduce heat to medium-low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
- Transfer chicken to plate or cutting board and shred with two forks. Discard the cooking liquid. Return shredded chicken to the skillet. Add frozen corn, ½ cup water and the taco seasoning mix from the kit. Cook over medium heat 5 to 7 minutes until heated through and sauce is thickened.
- Divide chicken mixture among the taco shells. Top with cheese, radishes and cilantro or any of your favorite taco toppings.