Quesidilla/Nacho Ckn Meat - PW
By á-48655
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Taco Seasoning
- 2 Tablespoons Chili Powder
- Salt As Needed
- 1/4 cup Olive Oil
- 1 can (8 Ounces) Tomato Sauce
- 2 cups Hot Water
- Several Dashes Hot Sauce
Details
Preparation
Step 1
Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.
Heat the olive oil in a heavy skillet over medium heat.
Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.
Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)
Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.
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