Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Directions
- In a medium bowl, combine the garlic powder, chili powder, cumin, paprika, and oregano.
- Rub the mixture all over the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5 minutes per side, or until cooked through.
- Remove the chicken from the skillet and shred with two forks.
- Add the chicken broth to the pan and bring to a simmer.
- Add the shredded chicken back to the skillet and stir to coat with the sauce.
- Cook for an additional 2-3 minutes, or until the sauce has thickened.
- Serve in tacos, burritos, nachos, or any other dish of your choice.
Interesting Facts
- This taco filling is a great way to use up leftover chicken.
- It is also a great way to add flavor and texture to any Mexican dish.
- This taco filling can be made ahead of time and stored in the refrigerator for up to three days.