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Mexican Shredded Chicken can be used to make all of your favorite Mexican inspired dishes! From making shredded chicken nachos to stuffing it in burritos and tacos, you will love it.

This post is not sponsored, I just enjoy supporting small businesses!

It shouldn’t be a surprise for me to tell you this, but, Jason and I LOVE Mexican food. The kids do too, but, not as much as Mommy and Daddy!

I know I’ve mentioned our {current} favorite restaurant, Mazunte’s, on Madison Road in Cincinnati. It’s legit real Mexican food and it’s all made with the freshest ingredients.

This restaurant does CRAZY business! There’s always a line, so you are in and out if you decide to eat in, because it’s a tiny little joint and folks are always waiting for a table. The owner does an amazing job at slanging out the deliciousness, talking with his guests and they just like to take care of everyone, ensuring that the food is delicious every time you are in there.

Some of our favorite Mexican food includes shredded chicken, so I want to show you how to make Mexican shredded chicken.

Ways to Use Mexican Shredded Chicken

You can use Mexican shredded chicken in many different Mexican-inspired recipes. Here are a couple of my favorite ways to use it:

Mexican shredded chicken nachos
Stuff the chicken into tacos, burritos, enchiladas, or taquitos.
Mexican shredded chicken added to a casserole
Slow Cooker Mexican Chicken

Ingredients in Mexican Shredded Chicken

3 Boneless Skinless Chicken Breasts
½ C Cilantro, chopped
2 TBSP Red Onion, Diced
½ Large Green Pepper, Diced
2 Roma Tomatoes, Diced
¼ C Water
1 TBSP Ground Cumin
½ TSP Red Cayenne Pepper
1 TSP Salt
1 ½ TSP Ground Pepper
½ Lime, Juiced

One of my absolutely favorite things at the restaurant is the pico de gallo aka my Chunky Lime Salsa. You bet I recreated that bad boy at home!

In fact the salsa and chips, the roasted corn and rice are the only items from Mazunte’s that we’ve been able to get the kids to eat….and they tear it up! We used to get large cup fulls of the salsa to go (we can’t eat in with 3 children in this place, it’s just too cray cray for all that!), but, they did shut that down and you are left with a Dixie cup full to take home.

But, as a business perspective, I get it. I’m not mad. Well, okay, I was at first, but the bottom line of running a successful business is the profit!

Now my next favorite recipe at Mazunte’s are their Blue Corn Chicken Quesadillas. I’ll update with a picture of their quesadillas the next time we get it! Which will be soon because now that I’m writing this I’m craving the deliciousness!

OMG. It is delicious and AMAZING.

Now they use queso fresco, roasted poblano peppers, crema, black bean puree and it looks as if it is spicy — and all are the reason I think my girls won’t try the Mexican shredded chicken!

But, it’s not spicy. It also has guacamole on it, which Beans won’t eat, but, TT and Bubby will. I mentioned to TT the last time we brought Mazunte’s home that it had guacamole and she did try a little bit, so hopefully she comes on over to my side!

TT is now OBSESSED with their guacamole. Like if we don’t get it, she flips out! So now, that’s added to our order from here on out because you just don’t argue with a 4 year old when she wants to eat. 😉

One thing Jason and I have always done is to support local businesses. While I was at Mazunte’s website – writing this for you – I came across a few videos and now I’m even more in love with the restaurant than I was before. If you are in Cincinnati (or within a drive) let’s meet up and enjoy Josh’s delicious food and enjoy the labor!

If you have been wanting a go-to recipe for shredded chicken for Mexican inspired dishes, this is it.

You can create a large batch of Mexican shredded chicken by doubling or tripling the recipe and keep in the freezer for a quick meal on busy nights.