Pulled Chicken Tacos


8 Mission® White Corn Tortillas, warmed
  • 2 Chicken breasts, boneless and skinless (about 1 lb.)
  • 2 tbsp. Vegetable oil, divided
  • 1 tbsp. All-purpose flour
  • 1 tbsp. Chili powder
  • ½ cup Vegetable or chicken broth
  • ½ cup Canned tomato sauce
  • ½ cup Crumbled or shredded queso fresco (4 oz.)
  • Chopped green onion


  1. Preheat oven to 425℉. Lightly oil a baking sheet.
  2. Place chicken on a baking sheet and rub with 1 tbsp. of oil. Bake until cooked through and interior reaches 165℉, 15-20 minutes.
  3. While chicken cooks, in a medium saucepan heat remaining 1 tbsp. of oil over medium heat. Whisk in flour and chili powder and cook 1 minute. Whisk in broth and tomato sauce, bring to a gentle simmer, and cook, whisking occasionally, until slightly thickened, about 15 minutes.
  4. Use two forks to shred chicken and toss in a medium-sized bowl with sauce. Serve with tortillas, and top with queso and green onion.

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

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