Easy Mexican Shredded Chicken {Verde!}

I’m all about a shortcut – so this crazy easy Mexican Shredded Chicken {Verde style!} is my kinda meal!

Easy Mexican Shredded Chicken {Verde!} from www.whatsgabycooking.com (@whatsgabycookin)

Remember a few years ago when I did the slow cooker chicken in chipotle salsa – this is a new spin on that using Old El Paso Mild Green Chile Enchilada Sauce. All your ingredients go into a heavy bottom cooking dish and then it all gets COOKED!! The result is perfect tender, fall apart chicken that you can take and use for any number of things. Tacos – yes. Enchiladas – Duh. Burritos – absolutely. Taco Salad – why not. Quinoa Bowls – Obviously. The ideas just keep coming. It’s a recipe that does well in the fridge for a few days, so whip it up sometime when you have 30 minutes free and then reap the rewards for days after.

Easy Mexican Shredded Chicken {Verde!}

Easy Mexican Shredded Chicken {Verde!} from www.whatsgabycooking.com (@whatsgabycookin)

Easy Mexican Shredded Chicken {Verde!}

Yield: Serves 4

Easy Mexican Shredded Chicken {Verde!}

Ingredients

  • 6 boneless skinless chicken thighs
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 cup Old El Paso Mild Green Chile Enchilada Sauce

Instructions

  1. Season the chicken thighs with salt and pepper on both sides.
  2. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
  3. Add the Mild Green Chile Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes.
  4. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.
http://whatsgabycooking.com/easy-mexican-shredded-chicken-verde/

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19 Comments

  1. I love this verde sauce, and also the refried beans!! Taco bar night is one of our favorites. What a great take on the standard taco!!

  2. everything screams out ‘eat me’ . Thank you Gaby for putting such an awesome recipe together xoxo

  3. The original Easy Mexican Shredded Chicken is a favourite in our house, good to have a variation on the theme, thank you. I hope the sauce is available in the UK, should be, Old El Paso is sold over here.

  4. After following your Instagram feed for a long time, I finally resolved to start trying some recipes! This one was a winner tonight. Really good. We are on a sugar-restricted diet, so I was pleased to see that the enchilada sauce doesn’t have much sugar. I used a cast iron skillet and aluminum foil because I didn’t have a lid. Thank you so much for the recipe!!!

  5. I love your Mexican Shredded chicken recipe. It’s been a favourite since you first published it. I love trying out different salsas. SO good.

  6. Looks delicious! So excited to try out this recipe tonight!

    I was just wondering if the recipe calls for frozen or thawed chicken thighs?

    Thank you!

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