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Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.

Mexican-Style Shredded Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Mexican-Style Shredded Chicken dishes you make.

Alright, don’t linger, let’s task this mexican-style shredded chicken menu with 20 elements which are absolutely easy to receive, and we have to process them at the very least through 8 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Mexican-Style Shredded Chicken:

1. Require 3 - Chicken Breast, boneless skinless
2. Require 1 Can Ro-Tel™ with Green Chilis
3. Take 1 for Small Can Tomato Sauce
4. You need 1 (32 oz.) Chicken Broth
5. You need 1 of Lime
6. Require 1 Tbsp Garlic minced
7. Give 1 Tbsp of Adobo Seasoning
8. Give 1/2 Tbsp White Pepper
9. Get 1/2 Tbsp of Cumin
10. Prepare 1/2 Tbsp Paprika
11. Make ready 1/2 Tbsp if Chili Powder
12. Need 12 Tbsp Cayenne Pepper
13. Make ready 1/2 Tbsp of Sea Salt
14. Provide for Olive Oil (for searing chicken)
15. Need - Serving suggestion:
16. Give of Warned soft corn tortillas
17. Require Diced onions
18. Need for Chopped Cilantro
19. Get of Lime wedges
20. Get of Mexican Queso

Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up. This easy instant pot recipe is ready in just minutes! This post is sponsored by McCormick. With Cinco de Mayo just around the corner, I feel the need to tell you about the most.

Mexican-Style Shredded Chicken how to cook:

1. Season chicken with Adobo Seasoning.
2. In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
3. Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
4. Bring to a boil, stirring occasionally
5. After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
6. Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
7. Add the juice of 1 lime. Stir to incorporate.
8. Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.

Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile! You can shred the chicken in the instant pot itself, but be careful that the pot is hot. I prefer to take tongs, place it on a cutting board, and using two. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using.

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