This incredibly easy and flavorful Mexican Shredded Chicken can be used in many ways. I love using it to make Chicken Enchiladas, but it would also make a great Taco Salad, Quesadilla, or Tostadas.
It is really a great base for so many things, and cooking it in the instant pot and shredding it in a stand mixer means the active working time for it is only a few minutes!
Ingredients
The ingredient list for this recipe could NOT be simpler. You can also use ANY cut of chicken you like or have laying around. And the beauty of the instant pot is that it can be fresh or frozen, it really doesn't matter.
One thing I do to elevate it a little is to use my Homemade Red Enchilada Sauce. I always make a double batch of it so I usually have some hanging around in the back of the fridge.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, place all of the ingredients into the bowl of your instant pot. This can also be done in a slow cooker, it will just take a little longer. Pressure cook on high for 15 minutes, or in a slow cooker on high for 4-6 hours.
When the chicken is done cooking, remove the meat, which should be super tender, and place it in a stand mixer fitted with the paddle attachment. I like this method because it gives me nice and fine chicken strands after shredding.
Of course, you can shred the chicken with two forks in the bowl, but as I mentioned, I really like to get my chicken nice and finely shredded, especially if I want to use the chicken for enchiladas or taco salad.
It also makes great meal prep. After shredding place the chicken in an airtight container and stir in a little cilantro and reserve it in the fridge till needed.
Notes & Tips
If you start with frozen chicken, it will take a little longer to cook. Cook it on manual high pressure for 25 minutes. Then check it and stir, cook 10 more minutes if needed.
This recipe freezes really well after cooking too. I often make a double batch and put half right in the freezer after it cools. It makes for even easier meals on busy nights.
Substitutions
I typically use chicken breasts for this recipe, only because that is my preference. But you could use any cut you prefer, I would just suggest using boneless and skinless chicken. It makes shredding it at the end much easier.
I use my homemade enchilada sauce, but you could absolutely use store-bought.
Red Salsa is what I like to use here, but you could really use any salsa. If you wanted to make this green chicken instead of red, use tomatillo salsa and green enchilada sauce.
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📖 Recipe
Mexican Shredded Chicken
This incredibly easy & flavorful Mexican Shredded Chicken can be used in many ways. I love using it to make Chicken Enchiladas or Taco Salad.
Ingredients
- 3 pounds boneless skinless Chicken Breast, about 4 large
- 1 cup Red Enchilada Sauce
- 1 cup Red Salsa, store-bought
- 1 ½ teaspoons Kosher Salt
Instructions
- Place the chicken in an instant pot, or slow cooker and top with the enchilada sauce, red salsa, and kosher salt.
- If using the pressure cooker, cook on manual high pressure for 15 minutes. If using a slow cooker, cook on high for 4 hours.
- When the chicken is done cooking, for super easy shredding, toss it in a stand mixer fitted with the paddle attachment and blend on medium-low until the chicken is shredded into fine pieces. Alternatively, shred the chicken with two forks.
- Use the chicken to make enchiladas, burrito bowls, and quesadillas, or enjoy it on top of salads.
Notes
Notes & Tips
If you start with frozen chicken, it will take a little longer to cook. Cook it on manual high pressure for 25 minutes. Then check it and stir, cook 10 more minutes if needed.
This recipe freezes really well after cooking too. I often make a double batch and put half right in the freezer after it cools. It makes for even easier meals on busy nights.
Substitutions
I typically use chicken breasts for this recipe, only because that is my preference. But you could use any cut you prefer, I would just suggest using boneless and skinless chicken. It makes shredding it at the end much easier.
I use my homemade enchilada sauce, but you could absolutely use store-bought.
Red Salsa is what I like to use here, but you could really use any salsa. If you wanted to make this green chicken instead of red, use tomatillo salsa and green enchilada sauce.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Zavor LUX Multi-Cooker, 6 Quart Electric Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker and more - Stainless Steel (ZSELX02) -
KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red
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Alpha Griller Meat Claws for Shredding & Meat Shredder Tool - Meat Shredder Claws & Bear Claws for Shredding Meat, Smoker Accessories for BBQ Gifts for Men & Stocking Stuffers for Men
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 568mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 36g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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