This easy Shredded Chicken Taco Recipe features juicy, shredded chicken breasts that take a turn in a quick-fix Mexican red sauce. The chicken gets loaded up in a tortilla and topped off with your favorite taco toppings. You’ll find this Mexican shredded chicken is also great as a burrito, quesadilla, or enchilada filling, and it also works great as a topper for nachos or taco salad!
Preheat the oven to 375°F and have ready a rimmed baking sheet.
Place the chicken on a work surface, pat it dry with paper towels to remove any excess moisture, drizzle with oil, and season with 1 teaspoon of Kosher salt and the black pepper. Rub the spices all over to adhere.
Transfer the chicken to the prepared baking sheet and bake for 30-35 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool.
While the chicken is baking, in a small saucepan, combine the tomato sauce, adobo sauce, garlic powder, cumin, paprika, onion powder, and a 1/4 teaspoon of salt. Whisk to combine and bring to a simmer over medium heat. Reduce heat to maintain a simmer and simmer for about 10 minutes. Then, remove from the heat and set aside.
Shred the chicken, add it to the sauce, and stir.
Wrap in a tortilla, top with desired taco toppings, serve, and enjoy!
The Anthony Kitchen