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.
Mexican shredded chicken
Boneless Skinless Chicken Breasts
Water or Chicken Broth
Large Green Pepper
Red Cayenne Pepper
*2 Roasted Poblano Peppers
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.