Easy Shredded Chicken Tacos

This recipe is one of my all time favorites! It’s so easy, mostly hands off, and it comes out absolutely delicious every single time. Not only that, but it reheats well for leftovers! Also, you can customize it to your own taste with things like lettuce, or even diced onions, and it will still taste just as good. The only thing I would 100% recommend, no matter what topping combo you like, use feta cheese. The saltiness and creaminess of it just elevates these tacos every time, no matter what other topping combo you choose. These tacos are just the best all the way around. If you are busy and don’t have time to stand in the kitchen cooking, then these are for you! Top them any way you please, and enjoy!

Ingredients:

Taco Meat:

2 boneless, skinless chicken breasts
1/2 cup of any preferred salsa
salt and pepper to taste

*makes about 10 tacos*

Toppings:

corn tortillas
sour cream
preferred hot sauce
cilantro
diced tomatoes
fresh squeezed lime juice
shredded Mexican cheese
feta cheese
*optional* shredded lettuce, diced onions, more salsa, etc.

*NOTE* – These are the toppings I used this time, but feel free to use any toppings you prefer. I just recommend always using corn tortillas, feta cheese, and lime, no matter what other toppings you choose. These ingredients really MAKE the taco, in my opinion!

Directions:

1. Preheat your oven to 375℉

2. Salt and pepper both sides of the chicken.

3. On your baking sheet, spread about 1/3 of the salsa. Then lay the chicken on top of the salsa and dump the rest of the salsa onto the chicken, trying to spread it out evenly.

4. Place the chicken in the oven and bake for about 45 minutes, or until a thermometer inserted into the chicken says 165℉. When the chicken is done, take it out and set it aside to cool.

5. While the chicken is cooling, prepare your toppings; cut up your veggies, heat your tortillas, etc.

6. When you have prepared your toppings, move your chicken to a plate and shred with forks. I find the easiest way to do this is to use two forks, hold a piece down with one, and then shred the meat out with the other fork.