I’m all about a shortcut - so this crazy easy Mexican Shredded Chicken {Verde style!} is my kinda meal!
Table of Contents
Why I Love This Recipe
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.
Ingredients & Substitutions
- Boneless Skinless Chicken Thighs
- Kosher Salt and Pepper
- Olive Oil
- Green Enchilada Sauce or Tomatillo Salsa
*For a full list of ingredients and instructions please see recipe card below.
How to Make Mexican Shredded Chicken
Step 1: Season the chicken thighs with salt and pepper on both sides.
Step 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.
Step 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.
Step 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.
How to Store Mexican Shredded Chicken
You can store this in an airtight container for up to 4 days in the fridge. It makes for a great weekday lunch/dinner and can be used in so many different ways that you will not get bored!!
How to Freeze Mexican Shredded Chicken
You can store this in the freezer in meal-sized portions for up to 3 months. Defrost in the refrigerator overnight and do not re-freeze. Make sure you warm it through to a safe temperature before eating.
Tips & Tricks
I have both a stove top and an instant pot version of this recipe. Feel free to use whichever you prefer.
Use this chicken in tacos, enchiladas, or on burrito bowls.
FAQs
Can I use this on shrimp?
Absolutely yes! You can use this on chicken, fish, shrimp or steak.
How can I use this recipe for meal prep?
So many ways!! Keep some tortillas on hand, add any or all of chopped tomatoes/jalapeños/onions/avocados/sour cream/cilantro/corn/cheese and make tacos. Throw in some greens/rice along with some of these mix-ins and topped with tortilla chips- and you have a bowl. Or, make a big batch of enchiladas with this chicken and just warm a portion for your weeknight dinner, slathering some extra sauce can zhuzh it up and keep it from drying out.
Similar Recipes
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Easy Mexican Shredded Chicken {Verde!}
Ingredients
- 6 boneless skinless chicken thighs
- Kosher salt and pepper
- 2 tablespoons olive oil
- 1 cup Green Enchilada Sauce or Tomatillo Salsa
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- 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.
- 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.
- 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.
For an Instant Pot
- Season the chicken thighs with salt and pepper on both sides.
- Turn an instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the sauce or salsa on top, close the lid and make sure it's sealed, and set the instant pot to poultry. Let the chicken cook and remove once the instant pot is done. Shred with 2 forks and serve as needed.
Can you tell us what brand of green enchilada sauce you prefer to use ? Red sauce too ? Many thanks.. LOVE ALL OF YOUR RECIPES ! When can we expect to see more of your shows ?
one just launched today!!! and yes - I'll put together a guide and do a side by side taste test