Ingredients
2 lbs boneless, skinless chicken breasts
1 cup salsa
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
1 tbsp lime juice
2 cloves garlic, minced
Directions
1. Preheat your oven to 375°F (190°C).
2. Place the boneless, skinless chicken breasts in a baking dish.
3. In a bowl, mix together the salsa, chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper.
4. Pour the seasoning mixture over the chicken breasts, making sure they are well coated.
5. Add the chicken broth to the baking dish.
6. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
8. Remove the baking dish from the oven and let the chicken breasts rest for about 5 minutes.
9. Using two forks, shred the chicken breasts in the baking dish.
10. Add the lime juice and minced garlic to the shredded chicken and mix well.
11. Stir the mixture in the baking dish to ensure the shredded chicken is well coated with the sauce.
12. Serve the shredded Mexican chicken as desired.