Go Back
Homemade How to Make Mexican Shredded Chicken recipe photo

How to Make Mexican Shredded Chicken

A quick, flavorful Mexican-style shredded chicken perfect for tacos, burritos, enchiladas, and bowls.
Print Recipe Save it
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 3 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 Tablespoon chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper or more to taste
  • 1 14.5 oz can fire roasted diced tomatoes (or regular diced tomatoes)
  • 1/4 cup water or chicken broth
  • 2 Tablespoons canned mild chopped green chiles (from a 4 oz. can)
  • 2 Tablespoons tomato paste

Instructions
 

  • Heat a large skillet over medium heat.
  • Add the shredded cooked chicken to the skillet and sprinkle with chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, and cayenne pepper; stir to coat the chicken evenly with the spices.
  • Stir in the diced tomatoes (with their juices), tomato paste, chopped green chiles, and 1/4 cup water or chicken broth; combine until the tomato paste is evenly distributed.
  • Cook, stirring occasionally, for about 5 minutes or until the mixture is heated through and flavors are combined; add a little more water or broth if the chicken seems dry.
  • Taste and adjust seasoning with additional salt, cayenne, or hot sauce if desired.
  • Use the Mexican shredded chicken immediately in tacos, burritos, enchiladas, salads, nachos, burrito bowls, or other favorite dishes.

Notes

  • Add beans for extra protein; increase salt to taste if needed.
  • Add vegetables (corn, peppers, zucchini, spinach) and a bit more liquid and tomato paste to coat.
  • Use extra green chiles (up to the whole 4 oz. can) for more tang.
  • Add salsa for a wetter, saucier result.
  • Add jalapeños, poblanos, or habaneros to adjust heat level.
  • Stir in shredded cheese for a cheesy version.