Easy Mexican Shredded Chicken {Verde!}

By Gaby

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I’m all about a shortcut – so this crazy easy Mexican Shredded Chicken {Verde style!} is my kinda meal!

Easy Mexican Shredded Chicken {Verde!} from www.whatsgabycooking.com (@whatsgabycookin)

Remember a few years ago when I did the slow cooker chicken in chipotle salsa – this is a new spin on that using Old El Paso Mild Green Chile Enchilada Sauce. All your ingredients go into a heavy bottom cooking dish and then it all gets COOKED!! The result is perfect tender, fall apart chicken that you can take and use for any number of things. Tacos – yes. Enchiladas – Duh. Burritos – absolutely. Taco Salad – why not. Quinoa Bowls – Obviously. The ideas just keep coming. It’s a recipe that does well in the fridge for a few days, so whip it up sometime when you have 30 minutes free and then reap the rewards for days after.

Easy Mexican Shredded Chicken {Verde!}

Easy Mexican Shredded Chicken {Verde!} from www.whatsgabycooking.com (@whatsgabycookin)

Easy Mexican Shredded Chicken {Verde!}

5 from 3 votes
Perfect tender, fall apart chicken that you can take and use for any number of things. Tacos – yes. Enchiladas – Duh. Burritos – absolutely. Taco Salad – why not. Quinoa Bowls – Obviously. The ideas just keep coming.
Print Recipe Pin Recipe Review Recipe
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 6 boneless skinless chicken thighs
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 cup Green Enchilada Sauce or Tomatillo Salsa

Instructions
 

  • Season the chicken thighs with salt and pepper on both sides.
  • Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
  • Add the Mild Green Chile Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes.
  • After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.

For an Instant Pot

  • Season the chicken thighs with salt and pepper on both sides.
  • Turn an instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the sauce or salsa on top, close the lid and make sure it's sealed, and set the instant pot to poultry. Let the chicken cook and remove once the instant pot is done. Shred with 2 forks and serve as needed.

45 Comments

  2. I love this verde sauce, and also the refried beans!! Taco bar night is one of our favorites. What a great take on the standard taco!!

    Reply

  6. The original Easy Mexican Shredded Chicken is a favourite in our house, good to have a variation on the theme, thank you. I hope the sauce is available in the UK, should be, Old El Paso is sold over here.

    Reply
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  10. After following your Instagram feed for a long time, I finally resolved to start trying some recipes! This one was a winner tonight. Really good. We are on a sugar-restricted diet, so I was pleased to see that the enchilada sauce doesn’t have much sugar. I used a cast iron skillet and aluminum foil because I didn’t have a lid. Thank you so much for the recipe!!!

    Reply
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  12. I love your Mexican Shredded chicken recipe. It’s been a favourite since you first published it. I love trying out different salsas. SO good.

    Reply
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  16. Looks delicious! So excited to try out this recipe tonight!

    I was just wondering if the recipe calls for frozen or thawed chicken thighs?

    Thank you!

    Reply
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  29. I. see this can be done in the slow cooker also (yea!!!!!!). How long should it be cooked for? Can NOT WAIT to fix this. Sounds amazingly delicious :o}

    Reply

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