Mexican Flavored Pulled Chicken

1 cup tomato sauce

1/4 cup canned chopped green chilies, mild or hot (or more to taste)

1/2 cup minced yellow onion

3 Tbsp red wine vinegar

2 Tbsp brown sugar

2 Tbsp taco seasoning

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

2 tsp dry mustard

1 tsp minced garlic

2 1/2 lbs boneless skinless chicken breasts sprinkled with salt and pepper

Stir tomato sauce, chilies, onion, vinegar, sugar, taco seasoning, tomato paste, Worcestershire sauce, chili powder, dry mustard, and garlic in a bowl. Spray a 9 x 13 pan with cooking spray. Place chicken breasts in pan. Pour sauce over meat, turning breasts to coat. Cover pan with aluminum foil and bake in pre-heated 350 degree oven for one hour or until chicken is cooked through. Shred chicken with two forks and spoon some of the remaining sauce from pan over meat.

ALTERNATIVE COOKING METHOD:   Stir tomato sauce, chilies, onion, vinegar, sugar, taco seasoning, tomato paste, Worcestershire sauce, chili powder, dry mustard, and garlic in a 5- to 6-quart slow cooker. Tuck chicken breasts into sauce, turning to coat.  Cover and cook on low for 4-6 hours, or until meat can be easily shredded with a fork. Do so with two forks, stirring shredded meat into sauce.

Serving size: about 1 cup

Makes approximately 10 servings
WW PointsPlus^® value | 6 per serving

Serve over rice, topped with cheese or in tortillas taco style with peppers, onions, and cheese. Also good as a quesadilla filling or serve any way you like.

This is a modified version of a weight watcher recipe.