Name: Mexican Shredded Chicken
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 3 cups shredded cooked chicken ((I love rotisserie chicken)); 1 tablespoon chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp cayenne pepper (or more to taste); 1 14.5 oz can fire roasted diced tomatoes ((may use regular)); 1/4 cup water (or chicken broth); 2 tablespoons canned mild chopped green chiles ((from 4 oz. can green chiles)); 2 tablespoons tomato paste

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There’s something so comforting about a plate of Mexican Shredded Chicken, isn’t there? It brings back memories of cozy family dinners, fragrant spices wafting through the air, and everyone gathered around the table, eager to dig in. This dish is a staple in my household, perfect for any occasion, from casual weeknights to festive gatherings. The beauty of Mexican Shredded Chicken lies not just in its incredible flavor but also in its versatility. Whether you’re using it for tacos, burritos, salads, or even nachos, it never fails to impress. I remember the first time I made this; I used leftover rotisserie chicken and was blown away by how easy and delicious it turned out. It quickly became a family favorite.

Imagine layering this tender, flavorful chicken with your favorite toppings, like fresh pico de gallo, creamy guacamole, or spicy salsa. It’s like bringing a bit of Mexican flair into your kitchen without breaking a sweat. Preparing Mexican Shredded Chicken is straightforward, making it a go-to recipe for busy days. I love how it allows for creativity; you can adjust the spices to suit your taste or add a splash of your favorite sauce for an extra kick. Plus, leftovers are just as delicious, making it perfect for meal prep!

Recipe Snapshot

Total Time:
7 mins

Prep Time:
2 mins

Cook Time:
5 mins

Difficulty:
Easy

Calories:
250 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
12 g

Tools Used:
Cutting Board, Baking Sheet, Skillet, Chef’s Knife, Wooden Spoon

FAQ

You can use Mexican Shredded Chicken in a variety of dishes. It’s perfect for tacos, burritos, enchiladas, salads, nachos, and burrito bowls. The possibilities are endless! You can get creative and layer it with toppings like guacamole, cheese, and salsa for a delicious meal. I love using it for meal prep because it’s so versatile and easy to make!

Absolutely! Mexican Shredded Chicken is a fantastic dish to prepare in advance. You can make a large batch and store it in an airtight container in the fridge for up to four days. It also freezes well, so you can portion it out and freeze it for up to three months. Just make sure to defrost it in the refrigerator overnight before reheating it for your meals!

If you want to heat things up, you can add more cayenne pepper or a splash of your favorite hot sauce. For a unique twist, try incorporating diced jalapenos or even habaneros for a fiery kick. Adding fresh herbs like cilantro or using different spices can enhance the flavor as well. Feel free to experiment to find your perfect level of spiciness!

Conclusion

What makes this Mexican Shredded Chicken special is its incredible flavor and versatility. Whether you’re making tacos, burritos, or salads, it’s always a crowd-pleaser. I encourage you to give this recipe a try; it’s simple, delicious, and sure to become a family favorite. Enjoy the delightful taste of this dish, and happy cooking!

Mexican Shredded Chicken

The ultimate comfort food, Mexican Shredded Chicken is a flavor-packed dish perfect for tacos, burritos, and more. Tender, spicy, and versatile, this easy weeknight dinner will have your family asking for seconds. Dive into this delicious recipe tonight!

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Prep Time 2

Cook Time 5

Total Time 7

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

3 cups shredded cooked chicken (I love rotisserie chicken)
1 tablespoon chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp cayenne pepper or more to taste
1 14.5 oz can fire roasted diced tomatoes (may use regular)
1/4 cup water or chicken broth
2 tablespoons canned mild chopped green chiles (from 4 oz. can green chiles)
2 tablespoons tomato paste

Equipment

Cutting Board
Baking Sheet
Skillet
Chef's Knife
Wooden Spoon

Method

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 chiles. Cook for 5 minutes or until heated through.
Add additional water or chicken broth if chicken seems dry.
Season with salt, pepper, and cayenne pepper or hot sauce to taste if desired.
Use chicken in tacos, burritos, enchiladas, salads, nachos, burrito bowls, etc.

Notes

Add your favorite beans – some refried beans, black, pinto, etc. are all fabulous. You may need to add additional salt to taste.

You can add any veggies your heart desires from corn, bell peppers, zucchini, sweet potatoes, spinach etc. You may want to add additional water and tomato paste to coat the veggies as well.

This recipe calls for 2 tablespoons mild diced green chiles, but feel free to add more for extra tang.

You can add salsa or salsa verde to your Mexican Shredded Chicken for more flavor.

If you want to spice it up, try chopped jalapenos or poblano peppers for milder heat.

For a saucier version, add some enchilada sauce at the end.