Salsa Chicken

This is one of my favorite go to recipes.  It makes a nice filling for tacos, enchiladas, or topping on a taco salad.  You can increase everything and cook in a slow cooker all day while you are at work, or you can put it together in an evening on the stovetop.  Leftovers freeze well if you make a larger batch.  This recipe is just enough for my family for a dinner.  There might be one or two servings of meat leftover for lunch the next day.

Salsa Chicken
2 chicken breast halves (boneless and skinless)
2 cups of your favorite salsa
1 cup fresh cilantro chopped
1 baby lime, juiced

Put the chicken breast and salsa into a sauce pan.  Simmer until chicken is done, approximately 1 hour.
Once the chicken is cooked through, put the chicken into a bowl to cool a bit.
Chop the cilantro finely.  Add cilantro and lime juice to the remaining salsa in pan.
Shred the chicken breasts.  I use two forks and break the breasts up so they will cool faster.  Then I just use my hands to pull them apart into the shreds.
Stir your chicken breast shreds back into the salsa sauce.

Serve as a taco filling.  Use in enchiladas.  Top a taco salad.

Here are my salsa chicken taco truck style tacos.  It's just the Salsa Chicken filling, homemade corn tortillas, some shredded cheese and a couple of slices of avacado.  AMAZING!!