Shredded Chicken Tacos

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

3 cups shredded Rotisserie chicken

1 Tablespoon chili powder

1 tsp EACH ground cumin, garlic powder

1/2 tsp EACH onion powder, smoked paprika dried oregano, salt

1/4 teaspoon cayenne pepper (or more to taste)

1 14.5 oz. can fire roasted diced tomatoes, ((may use regular))

1/4 cup water or low sodium chicken broth

2 tablespoons mild chopped green chiles ((from 4 oz. can green chiles))

2 tablespoons tomato paste

Corn or flour tortillas

pico de gallo

Directions

Heat a large skillet over medium heat. Add chicken along with seasonings and stir to evenly coat. Stir in chicken broth, diced tomatoes, tomato paste and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper or hot sauce to taste if desired.

Load chicken on tortillas along with all of your favorite toppings.