Mexican Shredded Chicken - Master Cookbook Recipe # 537
This recipe is a fantastic way to transform freshly boiled chicken into a flavorful, zesty meal perfect for your next taco night. By sautéing aromatic vegetables and tossing shredded chicken in a blend of salsa and spices, you create a versatile protein that the whole family will love.
This is recipe #537 in Tammy’s Master Cookbook.
Ingredients
- 1/2 of a whole chicken (prepared using Recipe #116, boiled and shredded)
- 1 chopped onion
- 3/4 bell pepper, chopped
- 1/8 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup medium salsa (Herdez recommended)
- 1 1/2 tsp fajita seasoning (Badia recommended)
- 1/3 cup original queso cheese (optional)
Instructions
- Sauté Vegetables: In a large skillet, combine the chopped onion, bell pepper, olive oil, salt, and black pepper. Cook over medium heat until the onions are soft and translucent.
- Shred the Chicken: Take your pre-cooked chicken and pull it apart, shredding it into bite-sized pieces.
- Combine: Add the shredded chicken to the skillet with the sautéed vegetables.
- Season and Simmer: Stir in the salsa, fajita seasoning, and the optional queso cheese. Mix everything together well and let it simmer for about 5 minutes to allow the flavors to meld and the cheese to melt.
- Serve: This flavorful chicken is ready to be piled onto nachos, tucked into tacos, or rolled into hearty burritos.
Notes
Tammy's Tips
Adding the queso cheese truly puts this dish in another league, so definitely include it if you have it on hand! Since this recipe uses half of a boiled chicken, you can save the remaining chicken and the flavorful broth in the refrigerator to create a completely different meal later in the week. This is one of my favorite ways to make a single chicken stretch for multiple delicious family dinners!