Spice Up Your Weeknights with Mexican Shredded Chicken


  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle chile powder

  • 1 tablespoon olive oil
  • 1/2 cup chicken broth or vegetable broth


  1. Pound the chicken: Cover the chicken with plastic wrap and gently pound it to an even thickness.
  2. Season the chicken: In a small bowl, mix the chili powder, garlic powder, onion powder, oregano, salt, black pepper, and chipotle chile powder. Sprinkle the mixture over both sides of the chicken.
  3. Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes per side.
  4. Reduce heat and cook through: Reduce the heat to medium-low and cook the chicken until it reaches 165°F at the thickest part, about 4-8 minutes more.
  5. Shred the chicken: Transfer the chicken to a plate and shred it with forks or a hand mixer.
  6. Simmer in broth: Return the chicken to the skillet, add the broth, and simmer for 5 minutes.


  • Cover the chicken when pounding to keep the kitchen clean.
  • Use a meat thermometer to ensure the chicken is cooked through.
  • Shred the chicken while it’s still warm for easier shredding.
  • Keep the shredded chicken moist by storing it with the broth.

Ways to Use Mexican Shredded Chicken:

  • Tacos
  • Burritos
  • Nachos
  • Quesadillas
  • Enchiladas

  • Salads
  • Burrito bowls


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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