Best 2 Best Mexican Shredded Chicken Recipes

**Indulge in the Flavors of Mexico with Shredded Chicken Recipes for Every Occasion**

Unleash the vibrant flavors of Mexican cuisine with our curated collection of shredded chicken recipes that cater to every taste and occasion. From classic dishes to modern twists, our recipes offer a delightful journey into the heart of Mexican cooking. Discover the secrets of creating tender, juicy shredded chicken, simmered in aromatic broths and sauces, and infused with a symphony of spices that ignite the senses. Whether you're hosting a fiesta, planning a weeknight dinner, or seeking a culinary adventure, our recipes for shredded chicken tacos, enchiladas, burritos, and more will transform your kitchen into a Mexican haven. Get ready to tantalize your taste buds and embrace the vibrant spirit of Mexican cuisine with our diverse selection of shredded chicken recipes.

Here are our top 2 tried and tested recipes!

SLOW COOKER SHREDDED MEXICAN CHICKEN

Slow Cooker Shredded Mexican Chicken image

Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!

Provided by mrlkn

Categories World Cuisine Recipes Latin American Mexican

Time 4h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 teaspoons ground ancho chile powder
1 teaspoon ground paprika
1 teaspoon dried minced onion
1 teaspoon granulated garlic
½ teaspoon ground cumin
1 ¾ pounds skinless, boneless chicken breasts
olive oil, or as needed
salt and ground black pepper to taste
1 (16 ounce) jar salsa

Steps:

Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...

Shredded Chicken for Enchiladas, Tostadas, Tacos... image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Provided by JTsMom

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Steps:

Place first four ingredients in a pot. Add just enough water to cover the chicken.
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
In a large pan, melt butter over low heat.
Add the remaining ingredients listed, except tomato sauce, salt, and broth.
Sauté until soft, about 10 minutes.
Stir in shredded chicken and briefly sauté.
Add tomato sauce and ½ cup of reserved broth.
Salt to taste.

Tips:

Choose chicken breasts that are evenly sized so that they cook evenly.
Don't overcrowd the chicken in the pot. If necessary, cook the chicken in batches.
Season the chicken generously with salt and pepper. This will help to enhance the flavor of the meat.
Use a variety of spices to give the chicken a complex flavor. Some good options include chili powder, cumin, oregano, and garlic powder.
Let the chicken simmer in the cooking liquid for at least 20 minutes, or until it is cooked through. This will help to make the chicken tender and juicy.
Shred the chicken with a fork or two forks. This will make it easier to incorporate into tacos, burritos, and other dishes.

Conclusion:

Mexican shredded chicken is a versatile and delicious dish that can be used in a variety of ways. It's perfect for tacos, burritos, tostadas, and enchiladas. It can also be used as a filling for quesadillas or empanadas. And, it can even be eaten on its own as a main course. No matter how you choose to serve it, Mexican shredded chicken is sure to be a hit. So, next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.