Easy Mexican Shredded Chicken

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Easy Mexican Shredded Chicken – Quick and easy Mexican style shredded chicken done in under 20 minutes! This shredded chicken is perfect for making tacos, enchiladas, salads, burritos, chili and more.

If you are looking for a super fast and easy dinner recipe, this is the recipe for you. I linked some of my favorite easy dinner ideas using my Mexican shredded chicken below.

*This recipe makes about 4-5 cups of cooked shredded chicken. If you are cooking for a crowd, simply double the recipe.

Here are the ingredients you’ll need:

• Chicken Thighs – or breasts (boneless, skinless)
• Chili Powder
• Garlic Powder
• Cumin
• Dried Oregano
• Salt
• Pepper
• Lime Juice
• Cilantro (Fresh)

Tools to have on hand:

• Dutch Oven or Saucepan with lid
• Forks
• Measuring Spoons
• Cutting Board
• Chef Knife

How to make my super easy Mexican Shredded Chicken:

Add whole chicken thighs (or breasts) to a dutch oven or medium saucepan with lid. Season chicken with chili powder, garlic powder, cumin, dried oregano, salt and pepper. Pour 1/4 cup water over chicken.

Cover and cook over medium-low heat for 15-20 minutes. Flip chicken over halfway through.

When done, chicken will be easily shreddable with a fork. Remove from heat and shred chicken with two forks.

Season with lime juice and fresh chopped cilantro (optional).

You are ready to serve! Serve with tacos, burritos, enchiladas, taquitos, chili, salads and so much more.

Here are some of my favorite recipes to make with my easy shredded chicken:

• Green Chile Chicken Enchiladas
• Chicken Tortilla Soup
• Baked Chicken Burritos

Easy Mexican Shredded Chicken

Amanda Cooks & Styles

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Cook Time 20 mins

Total Time 20 mins

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

• 2 lbs. chicken thighs or breasts
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 4-6 tsp lime juice
• 2-3 tbsp cilantro chopped, fresh

Instructions

 

• Add whole chicken thighs (or breasts) to a dutch oven or medium saucepan with lid. Season chicken with chili powder, garlic powder, cumin, dried oregano, salt and pepper. Pour 1/4 cup water over chicken.
• Cover and cook over a low simmer for 15-20 minutes. Flip chicken over halfway through.
• When done, chicken will be easily shreddable with a fork. Remove from heat and shred chicken with two forks.
• Season with lime juice and fresh chopped cilantro (optional).
• You are ready to serve! Serve with tacos, burritos, enchiladas, taquitos, chili, salads and so much more.

Keyword Easy Mexican Shredded Chicken