Get ready to spice up your mealtime routine with these 20 flavorful Mexican shredded chicken recipes! Whether you’re looking for a quick and easy weeknight dinner or a show-stopping dish for a special occasion, this collection has got you covered. From tacos and burritos to enchiladas and quesadillas, we’ve gathered the most mouthwatering and authentic Mexican recipes that feature tender, juicy shredded chicken as the star of the show.
In this article, we’ll take you on a culinary journey through Mexico’s rich gastronomic heritage, showcasing a range of recipes that blend traditional flavors with modern twists and presentation ideas. Whether you’re a seasoned cook or just starting to explore the world of Mexican cuisine, these 20 recipes are sure to inspire your taste buds and leave you craving for more.
Stay tuned for the full list of recipes, featuring dishes like Spicy Mexican Shredded Chicken Tacos, Creamy Mexican Shredded Chicken Enchiladas, and many more!
Spicy Mexican Shredded Chicken Tacos
Add some heat to your taco Tuesday with this flavorful recipe! Slow-cooked chicken breasts are infused with bold spices and then shredded, perfect for piling onto crispy tacos.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes, drained
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, cook chicken, onion, and garlic over medium-high heat until browned, about 5 minutes.
3. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Transfer mixture to slow cooker; add diced tomatoes.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Shred chicken with two forks and season with salt and pepper.
7. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
8. Assemble tacos with shredded chicken, desired toppings, and serve.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Mexican Shredded Chicken Enchiladas
Treat your taste buds to a flavorful twist on traditional enchiladas with this creamy, cheesy, and deliciously spicy recipe. With tender shredded chicken, vibrant tortillas, and a rich sauce, every bite is a fiesta for the senses!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, sliced avocado
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken breasts until tender, then shred with two forks.
3. In a large skillet, combine enchilada sauce, heavy cream, and olive oil. Simmer over medium heat for 5 minutes.
4. Warm tortillas by wrapping them in damp paper towels and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning chicken mixture onto tortillas, then rolling and placing seam-side down in a baking dish. Top with cheese and cilantro.
6. Bake for 15-20 minutes or until cheese is melted and bubbly. Serve hot, garnished with desired toppings.
Cooking Time: 30 minutes
Easy Mexican Shredded Chicken Quesadillas
Transform plain chicken into a flavorful filling with just a few simple steps. This recipe yields crispy, cheesy quesadillas packed with juicy shredded chicken and bold Mexican flavors.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add chicken, onion, bell pepper, and jalapeño to the skillet. Cook until chicken is fully cooked and vegetables are tender (about 5-7 minutes).
3. Add garlic, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble quesadillas by spooning chicken mixture onto half of each tortilla, then topping with shredded cheese. Fold tortillas in half to enclose filling.
6. Cook quesadillas in the skillet until they’re crispy and the cheese is melted (about 2-3 minutes per side).
Cooking Time: 15-20 minutes
Slow Cooker Mexican Shredded Chicken Burritos
This recipe is a flavorful and convenient meal perfect for a busy day. Simply toss all the ingredients into your slow cooker, come home to tender chicken and burrito-ready filling.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup salsa
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 tortillas (flour or corn)
– Shredded cheese, sour cream, and optional toppings (avocado, cilantro, etc.)
Instructions:
1. Place chicken breasts in the slow cooker.
2. In a separate bowl, mix together diced tomatoes with green chilies, salsa, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the mixture over the chicken.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred chicken with two forks and stir to combine with sauce.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble burritos by filling with shredded chicken, cheese, sour cream, and desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Zesty Mexican Shredded Chicken Tostadas
Get ready to spice up your mealtime with this flavorful recipe! These zesty Mexican shredded chicken tostadas are a twist on the classic street food, packed with juicy chicken, crunchy veggies, and a tangy kick.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1/2 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 20-25 minutes.
5. Shred the chicken with two forks and set aside.
6. Assemble the tostadas by spreading a spoonful of shredded chicken onto each tortilla, followed by lettuce, tomatoes, queso fresco, cilantro, and jalapeño slices.
Cooking Time: 20-25 minutes
Healthy Mexican Shredded Chicken Salad
Add some fiesta flair to your salad game with this nutritious and flavorful recipe! This dish is perfect for a quick lunch or dinner that’s packed with protein, fiber, and vitamins.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1 cup diced bell peppers
– 1/2 cup black beans, drained and rinsed
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper.
3. Add the chicken breast and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Bake the chicken for 25-30 minutes or until cooked through.
5. Shred the chicken with two forks and set aside.
6. In a large bowl, combine mixed greens, bell peppers, black beans, and shredded chicken.
7. Top with crumbled feta cheese (if using).
8. Serve immediately.
Cooking Time: 30-40 minutes
Cheesy Mexican Shredded Chicken Nachos
Get ready to elevate your nacho game with this mouthwatering recipe featuring shredded chicken, melted cheese, and a sprinkle of Mexican flair. This dish is perfect for game day gatherings or cozy movie nights.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1 can (10 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 bag (12-16 oz) tortilla chips
– Sliced radishes, lime wedges, and cilantro for garnish
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken in a skillet with onion, jalapeño, garlic, cumin, and paprika until shredded and cooked through.
3. In a separate bowl, combine cream of chicken soup and shredded cheese. Stir until smooth.
4. Arrange tortilla chips on a baking sheet. Top with shredded chicken mixture, followed by the cheese mixture.
5. Bake for 15-20 minutes or until cheese is melted and bubbly. Serve immediately.
Cooking Time: 25-30 minutes
Authentic Mexican Shredded Chicken Tamales
Experience the rich flavors of Mexico with these tender and flavorful tamales filled with shredded chicken, wrapped in a delicate corn husk. This traditional recipe is sure to become a favorite.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup chicken broth
– 1/4 cup lard or vegetable shortening
– 12-15 corn husks
– Salt, to taste
– Vegetable oil, for steaming
Instructions:
1. Preheat your steamer with water and bring to a boil.
2. In a large skillet, sauté the onion, garlic, cumin, paprika, and cayenne pepper until the onion is translucent.
3. Add the chicken and cook until fully cooked, then shred with two forks.
4. Mix in the chicken broth and lard or shortening. Season with salt to taste.
5. Soak the corn husks in water for 30 minutes. Assemble the tamales by spreading a thin layer of masa on each husk, placing about 1/2 cup of shredded chicken mixture in the center, and folding the sides over. Fold the top over and secure with a strip of corn husk.
6. Place the tamales in the steamer, with the folded side down, and steam for 45-60 minutes.
Cooking Time: 1 hour
Smoky Mexican Shredded Chicken Taco Salad
This flavorful salad combines tender shredded chicken with crunchy vegetables, tangy dressing, and the perfect balance of smoky spices. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chopped red onion
– 1 cup shredded lettuce
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco (or feta)
– 2 tbsp lime juice
– Salt and pepper to taste
– Optional: tortilla chips, cilantro, avocado for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix cumin, smoked paprika, and salt.
3. Rub the spice mixture evenly onto both chicken breasts.
4. Bake for 25-30 minutes or until cooked through.
5. Shred chicken with two forks and set aside.
6. In a separate pan, heat olive oil over medium-high. Add chopped onion and cook until softened (3-4 minutes).
7. Combine shredded chicken, onion mixture, lettuce, cherry tomatoes, queso fresco, and lime juice in a large bowl.
8. Toss to combine and season with salt and pepper as needed.
9. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 25-30 minutes
Quick Mexican Shredded Chicken Flautas
Get ready to devour these crispy, flavorful flautas filled with shredded chicken and wrapped in a crunchy tortilla. This recipe is perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Optional toppings: shredded cheese, sour cream, diced tomatoes, cilantro
Instructions:
1. In a large skillet, cook the chicken, onion, bell pepper, jalapeño, and garlic until the chicken is cooked through.
2. Shred the chicken with two forks and stir in cumin, paprika, salt, and pepper.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the tortillas for about 30 seconds on each side, until crispy and pliable.
5. Spoon about 1/4 cup of the shredded chicken onto the center of each tortilla.
6. Fold the bottom half up over the filling, then fold in the sides and roll into a tight cylinder. Repeat with remaining ingredients.
7. Serve hot with your choice of toppings.
Cooking Time: About 20-25 minutes
Tangy Mexican Shredded Chicken Taco Bowls
Get ready to fiesta with this flavorful recipe! Tender shredded chicken is smothered in a tangy mixture of lime juice, cumin, and chili flakes, then served atop crispy taco bowls filled with crunchy veggies and creamy avocado.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 taco-sized corn tortillas
– 1 large avocado, diced
– 1 cup mixed bell peppers (any color), sliced
– Optional toppings: shredded cheese, sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add lime juice, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
4. Add cooked chicken back into the skillet and stir to coat with the tangy mixture.
5. Warm taco bowls according to package instructions. Assemble by spooning chicken onto a bowl, followed by avocado and bell peppers. Top with desired toppings.
Cook Time: 20-25 minutes
Baked Mexican Shredded Chicken Chimichangas
Elevate your snack game with these deliciously baked chimichangas filled with shredded chicken, cheese, and spices. Perfect for a quick weeknight dinner or a fun party appetizer!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 6-8 tortillas (flour or corn)
– Shredded cheese for topping (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, onion, bell pepper, garlic, and taco seasoning. Mix well.
3. Divide the mixture among the tortillas, spooning it onto one half of each tortilla.
4. Sprinkle shredded cheese on top of the filling, if using.
5. Fold the tortillas in half to enclose the filling.
6. Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the tortillas are crispy and the filling is heated through.
Cooking Time: 15-20 minutes
Refreshing Mexican Shredded Chicken Ceviche
Experience the flavors of Mexico with this light and refreshing ceviche recipe, perfect for hot summer days or as a twist on traditional appetizers. This dish is a great way to enjoy the freshness of lime-marinated chicken without cooking.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup diced fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced (optional)
– Salt to taste
Instructions:
1. In a large bowl, combine chicken pieces, lime juice, red onion, cilantro, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in diced avocado (if using).
4. Season with salt to taste.
5. Serve immediately over tortilla chips or with warm flour tortillas.
Cooking Time: 30 minutes – 2 hours (depending on marinating time)
Hearty Mexican Shredded Chicken Soup
Warm up with this flavorful and comforting soup that combines the richness of shredded chicken with the bold spices of Mexico. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 cups chicken broth
– Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Stir in cumin, chili powder, salt, and pepper.
5. Pour in diced tomatoes and black beans; bring to a simmer.
6. Reduce heat to low and let soup cook for 20-25 minutes or until chicken is cooked through.
7. Serve hot with desired toppings.
Cooking Time: 40-45 minutes
Spicy Mexican Shredded Chicken Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this recipe that combines the spicy kick of chipotle peppers with the rich flavor of shredded chicken. Perfect for a weeknight dinner or game-day gathering!
Ingredients:
– 4 bell peppers, any color
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– Optional toppings: diced tomatoes, sliced avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken breasts according to package instructions.
3. Shred cooked chicken and mix with chopped onion, garlic, chipotle pepper, cumin, smoked paprika, salt, and black pepper.
4. Stuff each bell pepper with the chicken mixture, cream cheese, and shredded cheddar cheese.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Crunchy Mexican Shredded Chicken Taquitos
Get ready to satisfy your cravings with these crispy, flavorful taquitos packed with tender shredded chicken and crunchy tortillas. Perfect for a quick snack or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until shredded and cooked through.
3. In a bowl, mix together cooked chicken, cheese, cilantro, lime juice, cumin, paprika, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble taquitos by placing about 1 tablespoon of the chicken mixture onto the center of each tortilla, then folding into a tight cylinder.
6. Fry taquitos in hot oil until crispy and golden brown (about 2-3 minutes per side). Drain on paper towels.
Cooking Time: About 15-20 minutes
Savory Mexican Shredded Chicken Empanadas
Savory Mexican Shredded Chicken Empanadas Recipe
Looking for a flavorful and satisfying snack or meal? These Savory Mexican Shredded Chicken Empanadas are a perfect blend of tender chicken, crispy pastry, and spicy flavors.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup shredded cheese (Monterey Jack or Cheddar)
– 1/4 cup chopped cilantro
– 1/4 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/2 cup warm water
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken over medium-high heat until browned, about 5-7 minutes.
3. Add remaining ingredients and stir to combine. Cook for an additional 5-7 minutes or until chicken is cooked through.
4. Roll out dough to 1/8-inch thickness. Cut into squares, about 4 inches per side.
5. Place a spoonful of chicken mixture in the center of each square. Fold dough over filling and press edges together to seal.
6. Fry empanadas in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.
7. Serve warm with your favorite dipping sauce.
Cooking Time: About 20-25 minutes
Simple Mexican Shredded Chicken Taco Pizza
This recipe combines the flavors of Mexico with the comfort of a pizza, creating a unique and delicious twist on traditional tacos. With just a few ingredients and simple steps, you’ll have a tasty meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet of taco seasoning
– 1 cup shredded cheese blend (cheddar and mozzarella)
– 1 pre-made pizza crust or homemade dough
– Optional toppings: sliced black olives, diced bell peppers, sour cream
Instructions:
1. Preheat oven to 400°F.
2. Cook chicken breasts in a skillet with taco seasoning until fully cooked, then shred.
3. In a separate bowl, combine shredded cheese and diced tomatoes with green chilies.
4. Roll out pizza crust or knead homemade dough to desired thickness.
5. Spread shredded cheese mixture over crust, leaving a small border around edges.
6. Top with shredded chicken and optional toppings (if using).
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Delicious Mexican Shredded Chicken Sopes
Savor the flavors of Mexico with this mouthwatering recipe that combines tender chicken, crispy tortillas, and creamy toppings. Perfect for a quick weeknight dinner or a flavorful party appetizer!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas (for sopes)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, sliced avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chicken breasts and cook until browned on both sides and cooked through (about 5-7 minutes). Shred with two forks.
4. Mix in cumin, paprika, salt, and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble sopes by spreading shredded chicken on warmed tortillas, topping with cheese and desired toppings.
Cooking Time: 15-20 minutes
Flavorful Mexican Shredded Chicken Gorditas
Elevate your taco game with these tender and juicy shredded chicken gorditas, packed with bold flavors and spices. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 gordita shells
– Chopped cilantro, sour cream, and shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, smoked paprika (if using), salt, and pepper.
3. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook until cooked through, about 5-7 minutes per side.
5. Shred the chicken with two forks and warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble gorditas by filling with shredded chicken, cilantro, sour cream, and cheese.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful Mexican shredded chicken recipes! From classic tacos and enchiladas to innovative dishes like stuffed peppers and pizza, there’s something for every occasion. Whether you’re in the mood for spicy, creamy, or tangy flavors, this collection of mouth-watering recipes is sure to satisfy your cravings. With options ranging from quick and easy to hearty and satisfying, you’ll never run out of ideas for delicious meals that are sure to please even the pickiest eaters.
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