I’m all about a shortcut - so this crazy easy Mexican Shredded Chicken {Verde style!} is my kinda meal!
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!}
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.
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.
Notes
Use this chicken in tacos, enchiladas, or on burrito bowls.
Nutrition Information
Calories: 288kcal | Carbohydrates: 5g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 671mg | Potassium: 415mg | Fiber: 1g | Sugar: 4g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
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