Best 2 Mexican Shredded Chicken Breast Recipes

**Embark on a Flavorful Journey: Discover the Zesty Delights of Mexican Shredded Chicken Breast**

Immerse yourself in the vibrant flavors of Mexico with this tantalizing collection of shredded chicken breast recipes. From the classic and versatile shredded chicken tacos to the richly spiced enchiladas and succulent burritos, these dishes capture the essence of Mexican cuisine. Whether you seek a quick and easy weeknight meal or a show-stopping feast for a special occasion, this diverse selection offers something for every palate and cooking skill level. Prepare to be captivated by the aromatic blend of spices, the tender texture of the shredded chicken, and the vibrant colors that define these culinary wonders. So, gather your ingredients, ignite your culinary passion, and embark on a delectable adventure into the heart of Mexican gastronomy. Each recipe included in this article promises an explosion of flavor and a unique taste experience, ensuring that your taste buds will be dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN PULLED (SHREDDED) CHICKEN

Mexican Pulled (Shredded) Chicken image

This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!

Provided by Elizabeth Lindemann

Categories Dinner

Time 30m

Number Of Ingredients 10

Ingredients

1.5-2 lb. boneless, skinless chicken thighs ((see notes for breasts))
2 tablespoons extra-virgin olive oil (plus more for skillet, if needed)
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
juice and zest of one lime
lime wedges and fresh cilantro (for serving, optional)

Steps:

Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN SHREDDED CHICKEN

Mexican Shredded Chicken image

This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!

Provided by IceCreamCaker

Categories World Cuisine Recipes Latin American Mexican

Time 6h5m

Yield 6

Number Of Ingredients 10

Ingredients

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

Steps:

Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate and shred with 2 forks.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g

Tips for Making Mexican Shredded Chicken Breast

For the best flavor, use bone-in, skin-on chicken breasts. The bones and skin add flavor to the meat as it cooks.
If you don't have a slow cooker, you can also cook the chicken in a Dutch oven over low heat for 6-8 hours, or until the meat is fall-apart tender.
Once the chicken is cooked, shred it with two forks or a meat shredder. You can also use a food processor to shred the chicken, but be careful not to over-process it.
Serve the shredded chicken with your favorite Mexican toppings, such as salsa, guacamole, sour cream, and cheese.
Store the leftover shredded chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion

Mexican shredded chicken breast is a versatile and delicious dish that can be used in a variety of recipes. It's perfect for tacos, burritos, enchiladas, and more. With a few simple ingredients and a little time, you can easily make this flavorful dish at home.