Shredded Mexican Chicken: Easy Recipe for Tacos

Dive into the vibrant flavors of Mexico with this tantalizing Shredded Mexican Chicken recipe. Perfect for taco nights, the chicken is simmered with fire-roasted tomatoes, mild green chiles, and a medley of seasonings that infuse it with depth and warmth. Once shredded, it pairs beautifully with a fresh, crisp coleslaw dressed in a homemade creamy Italian dressing, adding a creamy, tangy contrast. These are topped with avocado slices, a dollop of sour cream, and a sprinkle of cheddar cheese nestled in warm corn tortillas for a mouthwatering experience. Whether youre looking to impress at a family dinner or just elevate your meal prep for the week, this recipe promises satisfaction in every bite.

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Shredded Mexican Chicken Recipe

Ingredients:
10 chicken thighs, boneless skinless
4 oz. can of mild green chiles, diced
5 cloves garlic, minced
14.5 oz. can of fire roasted diced tomatoes
1 yellow onion, super fine dice
2 tsp. Salt
1 Tbsp. chile powder
2 tsp. Ground cumin
tsp. Dried Oregano
4 cups chicken broth
1 tbsp. Olive oil

Coleslaw recipe:
Packaged coleslaw cabbage
Rockin Robins Creamy Italian Dressing:
1 cup olive oil
1 cup apple cider vinegar
1 Tbsp. honey
1 tsp. Dried basil
2 tsp. Garlic powder
Pinch of pepper
tsp. Salt

Mix all ingredients in a blender and mix for 20 seconds. Add a few tablespoons of dressing to the cabbage and toss.

Garnishes:
Sliced avocado
Grated cheddar cheese
Sour cream
Corn tortillas

Directions:
Pour the olive oil in a large frying pan over medium high heat. Once hot add the diced onion and saute for 10 minutes lowering the temperature to medium low. Then add the minced garlic and saute 1 minute more. Place this mixture into a stock pot.

Add all the other ingredients to the stock pot and stir to combine. Increase the temperature to high and bring to a boil. Then lower the temperature to low, cover, and cook the chicken for 1 and hours.

Take the chicken out of the pot and place it on a cutting board. Using two forks, shred the chicken and then place the chicken back into the pot with the sauce.

To make tacos, place tortillas in a tortilla oven and place in a microwave for 35 seconds on high.
Put each tortilla in a tortilla holder and add some drained chicken in each tortilla followed by a layer of dressed coleslaw and a few slices of avocado. Add some sour cream and a sprinkle of grated cheddar cheese. Enjoy!

Instant Pot Version:
Prepare everything the same as above then pressure cook on high for 10 minutes and then do a slow release for 10 minutes. Shred the chicken as above and continue with the recipe.

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Rockin Robin
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