Mexican shredded chicken

1. Add all of the herbs & spices to a small bowl, stir to combine.

2. Coat the chicken on both sides with the seasoning.

3. Heat the olive oil in a large skillet over medium heat.

4. Add the chicken to the heated skillet and cook for 2-3 minutes on each side. Pour the chicken stock into the skillet. Cover and let the chicken cook in the broth for 20 minutes, or until the chicken registers 165 degrees internally & is cooked through.

5. Remove the chicken from the skillet into a bowl & shred it using a fork, then return to the skillet.

6. Stir to coat the chicken in the remaining sauce in the skillet. Let stand and keep warm on low heat for 3-5 minutes in order for the seasoning to be throughout the chicken.

7. Can be used for any Mexican recipes that call for shredded chicken. I use this in my Creamy Chicken Enchiladas, Chicken Tortilla Soup and for simple chicken tacos.