Okay, I admit it. I’m addicted to Mexican food. I can’t help myself. I also can’t imagine my life without it. It completes me. Well, that might be a tad dramatic. But really, it does.
So, what does one do when one is addicted to Mexican food? Maybe one would create a recipe for yummy shredded chicken that is delicious in a variety of dishes? (“One” is me, just to clarify.) I use this shredded chicken in my favorite Mexican entrees such as tostadas, tacos, and enchiladas, oh my!
So, what does one do when one is addicted to Mexican food? Maybe one would create a recipe for yummy shredded chicken that is delicious in a variety of dishes? (“One” is me, just to clarify.) I use this shredded chicken in my favorite Mexican entrees such as tostadas, tacos, and enchiladas, oh my!
My recipe for shredded Mexican chicken is inspired by the shredded chicken served at one of my favorite restaurants here in SLC, The Red Iguana. While mine is different from theirs, it’s similar enough that we quench my craving for Mexican food at home far more often than we used to.
Shredded Mexican Chicken:
Prep time: 5 minutes
Cook time: 25 minutes
Difficulty: Easy
Ingredients:
Instructions:
First, season both sides of your chicken breasts with the seasoned salt, chili powder, and cumin. Then, heat the olive oil in a large skillet on medium heat. Add seasoned chicken breasts, and cook on both sides until cooked through (4-5 minutes per side).
Remove chicken from skillet and allow to rest. Add medium chopped onion to the same skillet. Once the onions have started to caramelize, add minced garlic and diced jalapeno. Then let them cook together until the onions are completely caramelized.
Next, turn heat to low and add your chicken stock, tomato sauce, and diced tomatoes with green chilies, bring sauce to a low simmer. Meanwhile, shred your cooked chicken breasts using a fork.
Add the shredded chicken to the sauce and stir together. Allow the chicken and sauce to cook together for about 5 minutes.
Prep time: 5 minutes
Cook time: 25 minutes
Difficulty: Easy
Ingredients:
- 4 Boneless, Skinless Chicken Breasts
- Seasoned Salt (about 1 tsp)
- Chili Powder (about 1 tsp)
- Cumin (about 1 tsp)
- 4 tbsp Olive Oil
- 1 Medium Yellow Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Jalapeno, Core and Seeds Removed, then Finely Diced
- 1 Cup Chicken Stock
- 1 8-ounce Can of Tomato Sauce
- 1 Can of Diced Tomatoes with Green Chilies (I prefer Rotel)
Instructions:
First, season both sides of your chicken breasts with the seasoned salt, chili powder, and cumin. Then, heat the olive oil in a large skillet on medium heat. Add seasoned chicken breasts, and cook on both sides until cooked through (4-5 minutes per side).
Remove chicken from skillet and allow to rest. Add medium chopped onion to the same skillet. Once the onions have started to caramelize, add minced garlic and diced jalapeno. Then let them cook together until the onions are completely caramelized.
Next, turn heat to low and add your chicken stock, tomato sauce, and diced tomatoes with green chilies, bring sauce to a low simmer. Meanwhile, shred your cooked chicken breasts using a fork.
Add the shredded chicken to the sauce and stir together. Allow the chicken and sauce to cook together for about 5 minutes.