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
this looks so easy and good- I love verde sauce!
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!!
everything screams out ‘eat me’ . Thank you Gaby for putting such an awesome recipe together xoxo
This is one of my favorite dishes, so I love that you made it this super easy!
Easy and delicious! My kind of weeknight meal 🙂
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.
Love this kind of mexican meal!
Simple and so yummy!
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!!!
yayyyyy! Thanks Lindsey 🙂
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.
Wow, great recipe and so easy. Tacos were delicious!
I made this last week and we’re making it again tonight. Simple and delicious.
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!
thawed!
I just got an instant pot and can’t wait to make your recipe for the chicken! Thank you!
Hi! Can you make this in a slow cooker as well?
yes!! poultry setting 🙂
Can you make this with chicken breast too? And same cooking time?
you could! wouldn’t be quite so moist though 🙂
Looks delicious. Curious though, chicken looks like white meat, not dark.
Yes?
it’s dark! chicken thighs
Gaby, what r ur go to favorite grocery store tortillas?
honestly I don’t have a fav variety – it’s just whatever looks best / most fresh
One of my all time favorites!!
I could have this three times a day!
How long do you set the instant pot for? This sounds awesome!
30 mins!
How do you make this without an Instant pot?
I. see this can be done in the slow cooker also (yea!!!!!!). How long should it be cooked for? Can NOT WAIT to fix this. Sounds amazingly delicious :o}
So simple and so delicious – we loved it!
Hi Gaby, can’t wait to try! Can you do this in a Dutch oven?
absolutely
My instant pot doesn’t have a poultry setting. How much time?
16-17 mins
How do you make this without an Instant pot?
there are directions in the recipe with and without an instant pot 🙂
Is it the same amount of time in the instant pot if I use chicken breast?
what do you do if you don’t have an instapot?
What are your go-to tortillas? Or do you make your own?
I get them from a local market here in LA – its called Vallarta if you’re in the area
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