RECIPE FOR MEXICAN SHREDDED CHICKEN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MEXICAN SHREDDED CHICKEN - MEXICAN PLEASE



Mexican Shredded Chicken - Mexican Please image

You'll need about 1 cup of sauce to fully coat 2 chicken breasts worth of shredded chicken. I used a fiery Tinga sauce and brined the chicken for this batch.

Provided by Mexican Please

Categories     Main Course

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

2 chicken breasts
2 plum tomatoes
4-5 tomatillos
1/2 onion
4 garlic cloves
3 chipotles in adobo
1-2 tablespoons adobo sauce
1 teaspoon Mexican oregano
dash of cumin
1/2 teaspoon salt
freshly cracked black pepper
olive oil

Steps:

  • To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl.  Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30 minutes or so.  If the chicken breasts aren't fully submerged then add a bit more water.  Once brined, pat dry the chicken breasts and add them to a baking sheet.
  • Rinse and de-stem the tomatoes and tomatillos.  Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F). 
  • Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it. 
  • Meanwhile, roughly chop a half onion and saute in some oil over medium heat.  Add 4 whole, peeled garlic cloves and saute until the onion is starting to brown.  
  • Add the onion-garlic mixture to a blender along with 3 chipotles in adobo and the roasted tomatoes and tomatillos.  I usually scrape out the seeds of the chipotles.   Combine well and take a taste, adding more chipotles if you want more heat. 
  • Add the Tinga mixture back to the same pan you used to cook the onion.  Add 1 teaspoon Mexican oregano, a pinch of cumin (optional), 1/2 teaspoon of salt, freshly cracked black pepper, and 1-2 tablespoons of adobo sauce (optional).   Bring to a simmer and take a final taste for seasoning. 
  • Add the shredded chicken to the Tinga sauce and let simmer until everything is at a uniform temp.  Serve as you see fit, with these Tinga Tacos and these Tinga Tostadas being good options.
  • Store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 176 kcal, CarbohydrateContent 9 g, ProteinContent 25 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 1339 mg, FiberContent 3 g, SugarContent 4 g, ServingSize 1 serving

MEXICAN TORTILLA CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD …



Mexican Tortilla Chicken Soup Recipe | Tyler Florence | Food … image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
  • Yield: 2 quarts

More about "recipe for mexican shredded chicken recipes"

SPICY SHREDDED CHICKEN RECIPE: HOW TO MAKE IT - TASTE O…
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. —Heather Walker, Scottsdale, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 55 minutes
Category Dinner
Cuisine North America, Mexican
Calories 202 calories per serving
  • In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon.
See details


MEXICAN TORTILLA CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD …
From foodnetwork.com
Reviews 4.6
Category main-dish
Cuisine mexican
  • Yield: 2 quarts
See details


MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
Cuisine mexican
  • Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
See details


MEXICAN CHICKEN CASSEROLE RECIPE - FOOD.COM
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 457.7 per serving
  • Bake at 350 for 30 minutes.
See details


FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 369 calories per serving
  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
See details


MEXICAN TORTILLA CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD …
From foodnetwork.com
Reviews 4.6
Category main-dish
Cuisine mexican
  • Yield: 2 quarts
See details


SPICY SHREDDED CHICKEN RECIPE: HOW TO MAKE IT - TASTE O…
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. —Heather Walker, Scottsdale, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 55 minutes
Category Dinner
Cuisine North America, Mexican
Calories 202 calories per serving
  • In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon.
See details


SLOW COOKER SHREDDED MEXICAN CHICKEN RECIPE | ALLRECIPES
In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made with just a few ingredients). Get the mouthwatering lemon chicken …
From allrecipes.com
See details


MEXICAN SHREDDED CHICKEN | RECIPETIN EATS
Mar 21, 2016 · Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare and you can make it in the slow cooker, pressure …
From recipetineats.com
See details


CHICKEN TINGA RECIPE | MEXICAN RECIPES, QUICK AND EASY
Apr 17, 2015 · The History Behind Chicken Tinga. Chicken tinga is a dish from the state of Puebla, the state where that famous “Cinco de Mayo” battle took place, in its capital ( Puebla City) back in 1862 when the Mexican …
From mexicoinmykitchen.com
See details


SARAH'S EASY SHREDDED CHICKEN TACO FILLING RECIPE | ALLRECIPES
I used 9-10 pounds of chicken boiled with spices (Morton nature's season, goya Adobo,goya sazonador total complete saesoning ,sea salt, fresh grinded black pepper, and sazon) all in the pot. once the chicken was shredded I added homemade sofrito to be mixed with chicken. instead of chili powder or cumin. this gave the chicken …
From allrecipes.com
See details


SHREDDED MEXICAN CHICKEN CASSEROLE - EASY FAMILY RECIPES
Oct 14, 2019 · This Mexican Chicken Casserole is a super simple weeknight meal that packs in the flavor and leaves you craving more! Made with tender shredded chicken, salsa, black beans, …
From easyfamilyrecipes.com
See details


MEXICAN-STYLE SHREDDED CHICKEN SOUP RECIPE - THE SP…
Oct 27, 2021 · The soup is also a great way to use leftover cooked chicken breast or any other white poultry meat. Since the chicken is already cooked, the soup will need less cooking time. Add the shredded chicken …
From thespruceeats.com
See details


ROTEL CHICKEN MEXICAN CASSEROLE RECIPE | MYRECIPES
If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. ... Recipes; Rotel Chicken Mexican Casserole; Rotel Chicken Mexican Casserole. Rating: 3.5 stars. 4 Ratings. 5 star values: 0 ... All Reviews for Rotel Chicken Mexican Casserole …
From myrecipes.com
See details


MEXICAN SHREDDED CHICKEN | RECIPETIN EATS
Mar 21, 2016 · Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare and you can make it in the slow cooker, pressure …
From recipetineats.com
See details


SHREDDED MEXICAN CHICKEN CASSEROLE - EASY FAMILY RECIPES
Oct 14, 2019 · This Mexican Chicken Casserole is a super simple weeknight meal that packs in the flavor and leaves you craving more! Made with tender shredded chicken, salsa, black beans, …
From easyfamilyrecipes.com
See details


MEXICAN CHICKEN SOUP RECIPE | ALLRECIPES
The soup came out wonderful!! I adjusted the recipe a bit. I competely coated the chicken breasts with chicken taco seasoning and baked than cooled. I shredded the seasoned chicken and …
From allrecipes.com
See details


ROTEL CHICKEN MEXICAN CASSEROLE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com
See details


49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
Jan 28, 2021 · Spice up your life with these Mexican chicken recipes. Find ideas for tacos, enchiladas, tostadas, casseroles, tamales, fajitas, burritos, salads and more! ... This slow-cooker shredded chicken enchiladas recipe …
From tasteofhome.com
See details


CATEGORIES - LIFESTYLE - ALL 4
Aussie singles get hitched to spouses who they see for the first time on their wedding day
From channel4.com
See details


SHREDDED MEXICAN CHICKEN CASSEROLE - EASY FAMILY RECIPES
Oct 14, 2019 · This Mexican Chicken Casserole is a super simple weeknight meal that packs in the flavor and leaves you craving more! Made with tender shredded chicken, salsa, black beans, …
From easyfamilyrecipes.com
See details


MEXICAN-STYLE SHREDDED CHICKEN SOUP RECIPE - THE SP…
Oct 27, 2021 · The soup is also a great way to use leftover cooked chicken breast or any other white poultry meat. Since the chicken is already cooked, the soup will need less cooking time. Add the shredded chicken …
From thespruceeats.com
See details


ROTEL CHICKEN MEXICAN CASSEROLE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com
See details


13 BEST SHREDDED CHICKEN RECIPES - THE SPRUCE EATS
Jun 07, 2020 · The Spruce/Leah Maroney. Shredded chicken tacos bursting with Mexican flavors are sure to become a weeknight staple in your home. The juicy shredded chicken filling …
From thespruceeats.com
See details


49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
Jan 28, 2021 · Spice up your life with these Mexican chicken recipes. Find ideas for tacos, enchiladas, tostadas, casseroles, tamales, fajitas, burritos, salads and more! ... This slow-cooker shredded chicken enchiladas recipe …
From tasteofhome.com
See details


EASY CHICKEN FRIED RICE RECIPE - EASY CHICKEN RECIPES {VIDE…
Dec 22, 2020 · This authentic easy chicken fried rice recipe is just as good as takeout and super simple to make. ... Shredded Chicken Tacos (Crockpot Mexican Chicken) ... Most Popular Recipes. These Easy Chicken Recipes are some of the most popular on our site! They're tried-and-true and ready to make for dinner tonight. Grilled Chicken Breast Recipe …
From easychickenrecipes.com
See details