Best 5 Best Mexican Shredded Chicken Recipes

If you're in the mood for a flavorful and versatile dish, look no further than Mexican shredded chicken. This tender and juicy chicken is a staple in Mexican cuisine and can be used in tacos, burritos, enchiladas, and more. With its smoky and slightly spicy flavor, Mexican shredded chicken is sure to tantalize your taste buds. The best part is that it's incredibly easy to make and can be tailored to your own personal preferences. So, whether you're a seasoned home cook or a beginner in the kitchen, grab your apron and get ready to whip up some delicious Mexican shredded chicken.

Let's cook with our recipes!

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

SLOW-COOKER SHREDDED CHICKEN

Slow-Cooker Shredded Chicken image

Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches, or anything else your heart desires.

Provided by Rhoda Boone

Categories Sunday Stash Chicken Kid-Friendly Dinner Slow Cooker Freezer Food Healthy Garlic Onion Lunch Small Plates

Yield Makes about 6 cups

Number Of Ingredients 7

Ingredients

4 pounds boneless, skinless chicken thighs
2 medium onions, peeled, halved with root intact
1 head of garlic, unpeeled, rinsed, halved crosswise
2 bay leaves
4 cups low-sodium chicken broth
1 tablespoon (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper

Steps:

Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
Do Ahead
Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

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.

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

SHREDDED MEXICAN CHICKEN

Shredded Mexican Chicken image

This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.

Provided by Gary Thompson

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

3 quarts water as needed
6 each skinless, boneless chicken thighs, or more to taste
2 each skinless, boneless chicken breast halves
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
¼ cup water
2 tablespoons cornstarch

Steps:

Fill a 6- to 8-quart pot halfway with water.
Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g

Tips:

For a richer flavor, use bone-in, skin-on chicken breasts or thighs.
To make the chicken more tender, cook it on low heat for a longer period of time.
Add a variety of spices and seasonings to the chicken for a flavorful dish.
Shred the chicken with two forks for a more tender and moist texture.
Serve the chicken with a variety of toppings, such as salsa, sour cream, guacamole, and shredded cheese.

Conclusion:

Mexican shredded chicken is a delicious and versatile dish that can be used in a variety of recipes. Whether you are making tacos, burritos, enchiladas, or simply serving it over rice, this dish is sure to be a hit. With its simple ingredients and easy preparation, Mexican shredded chicken is a great option for a quick and tasty meal.