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Tastee Recipe

Learn how to make your family’s new favorite variation of Mexican Shredded Chicken with just three ingredients

23 May 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, chicken breasts, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Old El Paso taco seasoning, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, slow cooker shredded mexican chicken, Thorn Apple Valley, Toll House, Tostitos mild salsa, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I made this chicken at the beginning of the week and it was the best idea.  It was one of the easiest dishes I have put together and I had enough leftovers for the rest of the week.  That’s definitely a win.

 

In making this recipe, I had enough leftovers to send my husband lunch for work for a couple of days and even have some for myself.  I mixed it up with different sides, not only tacos.  It was a great match with rice as well as mashed potatoes.

 

Ingredients

3-4 Tyson Chicken Breasts

1 jar Tostitos Salsa Mild

1 packet Old El Paso Taco seasoning

 

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Quick tip: Add a bit of chicken stock to the pot for more depth of taste in the chicken.

Thank you Sophia Inaz, for the recipe!

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