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 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 118kcal
Author Michelle
Ingredients
3Boneless Skinless Chicken Breasts
4CWater or Chicken Broth
½CCilantrochopped
2TBSPRed OnionDiced
½Large Green PepperDiced
2Roma TomatoesDiced
¼CWater
1TBSPGround Cumin
½TSPRed Cayenne Pepper
1TSPSalt
1 ½TSPGround Pepper
½LimeJuice
*2 Roasted Poblano Peppersdiced (optional)
Instructions
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.