Mexican shredded chicken nachos

Mexican Shredded Chicken

You can create a large batch of Mexican shredded chicken by doubling or tripling the recipe and keep it in the freezer for a quick meal on busy nights.
Course Dinner, Lunch
Cuisine American, Mexican
Keyword Mexican shredded chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 118kcal
Author Michelle


  • 3 Boneless Skinless Chicken Breasts
  • 4 C Water or Chicken Broth
  • 1/2 C Cilantro chopped
  • 2 TBSP Red Onion Diced
  • 1/2 Large Green Pepper Diced
  • 2 Roma Tomatoes Diced
  • 1/4 C Water
  • 1 TBSP Ground Cumin
  • 1/2 TSP Red Cayenne Pepper
  • 1 TSP Salt
  • 1 1/2 TSP Ground Pepper
  • 1/2 Lime Juice
  • *2 Roasted Poblano Peppers diced (optional)


  • In a large pot boil chicken breast with water or chicken broth.
  • In a large bowl place cilantro, red onion, green pepper, tomatoes, water, cumin, cayenne, salt, pepper, lime juice and poblano peppers, mix.
  • Once the chicken breasts have cooked through place in a Kitchen Aid mixer bowl and shred. If you don't have a Kitchen Aid place in a large bowl and shred with a handheld mixer.
  • Add in spice mixture to the chicken and stir. Depending on the size of your chicken breast you may need to add a bit more water so the chicken isn't dry.
  • Place chicken mixture in tacos, over nachos, burritos or a salad.


Calories: 118kcal | Carbohydrates: 4g | Protein: 18g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 54mg | Sodium: 698mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 20.5mg | Calcium: 35mg | Iron: 1.6mg