Authentic Mexican Shredded Chicken Recipe

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Add the shredded chicken and chicken broth back to the slow cooker along with the softened cream cheese, Rotel, taco seasoning, minced garlic …

Rating: 4.7/5(16)
1. Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours.
2. Remove chicken from the slow cooker and shred the chicken. Drain the remaining chicken broth and reserve 1/3 cup.
3. Add the shredded chicken and chicken broth back to the slow cooker along with the softened cream cheese, Rotel, taco seasoning, minced garlic cloves and grated cheese.
4. If your crock-pot has a stovetop function turn it to high and cook for approx 10 minutes. If the crock-pot does not have a stovetop function leave the lid off and cook on high for 35-45 minutes or until all of the ingredients are melted together, and any excess liquid has evaporated. You can also prepare this last step in a skillet if you don't have time to wait for it to cook down in the crock-pot.

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Low Carb Mexican Shredded Chicken Recipes LOW-CARB MEXICAN CHICKEN SOUP. Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded

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to taste shredded cheese of choice Instructions Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be …

Rating: 5/5(2)

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– Half a cup chili powder – 2 Tablespoons salt – ¼ a cup of red paprika – ¼ a cup of garlic powder – ¼ a cup of onion powder – 1 tablespoon of crushed peppers (flakes) Preparation To prepare authentic mexican shredded chicken tacos, just …

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15 easy, keto, low-carb shredded chicken recipes and meal ideas, like Crock-Pot Mexican Chicken Soup, Low-Carb Chicken Zucchini …

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This Mexican Pulled (or shredded) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main course. …

Rating: 5/5(46)
1. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
2. Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
3. Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
4. Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.

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How to make Mexican shredded chicken in 20 minutes: First, heat the olive oil in a large skillet over medium heat. Next, add the chicken breast …

1. Heat the olive oil in a large skillet over medium heat. Add the chicken breast and season with the Taco Seasoning.
2. Brown each side of the chicken breasts but cooking it for approximately 3-5 minutes on each side.
3. Reduce the heat to low, stir the chicken broth and salsa together, add it into the pan, cover and simmer for 15-20 minutes until the chicken is cooked through.
4. Shred with 2 forks, top with lime juice and stir to thoroughly combine.

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This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it …

Rating: 5/5(125)

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Spicy Shredded Chicken. I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken.

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Pour spice/oil mixture over the chicken tenders and mix together thoroughly, spread on a baking sheet in a single layer. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; Place about 1/3 cup of the chicken mixture into the center of each tortilla and top with 3 heaping tablespoons of shredded cheddar cheese.

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Shred the chicken into the casserole dish, discarding any remaining stock. Mix in drained can of tomatoes and green chilies Dot the chicken / tomato mix with little bits of …

Rating: 3.7/5(37)
1. Add chicken breasts, stock and garlic to skillet.
2. Cook chicken in the stock over medium heat until cooked through and tender.
3. Shred the chicken into the casserole dish, discarding any remaining stock.
4. Mix in drained can of tomatoes and green chilies

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Step 1. Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir. …

1. Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
2. Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. Remove chicken to a plate and shred with 2 forks.

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A single chicken breast will give you a heaping cup of shredded chicken. And each cup of shredded chicken will need between 1/3 and 1/2 cup of sauce to thoroughly coat it with flavor (depending on how goopy you want it). So a good ratio to keep in mind is 1 to 1.5 cups of sauce for three chicken breasts. Once you have that ratio in mind — 1/3

Rating: 5/5(3)

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To make crockpot or slow cooker Mexican shredded chicken, just dump all the ingredients in the slow cooker. Cover lid and cook on high for 2 …

Rating: 5/5(2)
1. Heat oil in a nonstick pan over medium heat.
2. Add onions and chicken and cook until chicken is no longer pink and onion is golden brown.
3. Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly.
4. Cover and cook for about 15 minutes.

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Or if you want an authentic Mexican taste, make the fiery Chicken Tinga Recipe. 1 teaspoon cumin ½ teaspoon Salt Salt is always to taste! 1 teaspoon chili powder 2 oz Cheese …

Rating: 5/5(1)
1. Pre-heat oven to 425F and line a baking sheet with parchment paper for easy clean up.
2. Mix the spices into the chicken.
3. Layer about 2 -3 tbsp of meat and cheese on each tortilla. Roll tightly. Don't overfill and use a toothpick to secure if needed (don't forget to remove them before serving)
4. Place seam side down on the parchment. Brush each tortilla with oil or butter and bake for 15-20 minutes until golden brown.

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Shredded Mexican Chicken Casserole - Easy Family Recipes tip easyfamilyrecipes.com. Mix the shredded chicken, salsa, corn, black beans, salt, garlic, and cumin together and spread in a large casserole dish. Cover evenly with cheddar cheese. Bake at 350˚F for 20-25 minutes or until the cheese is melted and the chicken is heated through.

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Authentic mexican shredded chicken recipes. Leave some room on either side. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; Place about 1/3 cup of the chicken mixture into the center of each tortilla and top with 3 heaping tablespoons of shredded cheddar cheese. Fold the opposite sides of the tortilla over the filling and roll it into …

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Frequently Asked Questions

How to make mexican shredded chicken recipe?

Quick and easy Mexican shredded chicken recipe made on the stovetop in 1 pot and only 30 minutes. Great for tacos, casseroles and sandwiches. Heat oil in a nonstick pan over medium heat. Add onions and chicken and cook until chicken is no longer pink and onion is golden brown. Stir in taco seasoning, salt, pepper and water or chicken broth.

Is mexican shredded chicken keto friendly?

In making a low carb version of Mexican Shredded Chicken, we tested serving the recipe using romaine hearts for lettuce boats, chopped lettuce for a salad, and low carb tortilla shells. Easy option turned out equally delicious. I love making recipes like this that work for those who are following a keto diet and those who aren’t.

How do you make a low carb mexican chicken casserole?

Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese. Add chicken breasts, stock and garlic to skillet. Cook chicken in the stock over medium heat until cooked through and tender. Shred the chicken into the casserole dish, discarding any remaining stock.

What do you put on a shredded chicken sandwich?

Mexican Shredded chicken sandwich- A couple slices of bread, lots of Mexican cheese blend and shredded Mexican chicken is all you need for this. Mexican taco shells: Stuff the taco shells with this chicken and then add your choice of toppings such as cheese, lettuce, tomatoes, sour cream, salsa, guacamole.

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