Mexican Style Shredded Chicken Breasts

I love this recipe because not only does it taste great, but you can fit 1 1/2-2lbs of chicken into one container and then separate as necessary for the following days meals.

Yield: 4 servings
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  • 1 1/2 pound(s) chicken breasts
  • 4 cup(s) water
  • 1/3 teaspoon(s) pepper
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) garlic powder
  • 1 teaspoon(s) onion powder
  • 2 teaspoon(s) chili powder
  • 1/2 teaspoon(s) oregano
  • 1/2 teaspoon(s) cumin
  • 1/2 teaspoon(s) paprika


  1. 1. Throw all the ingredients in a big saucepan and boil on high for 10 minutes.

  2. 2. Reduce heat to medium, cover with a lid slightly open and simmer for 30-35 minutes

  3. 3. Let cool for 5 minutes and transfer to a bowl,leaving sauce in pan. It will be super tender at this point, so take a fork and slide it down the chicken,stab it, mash it until you have a ton of shredded chicken.

  4. 4. Pour 3/4 cup salsa into the chicken and use your hands to coat it.
April 2011

This recipe is a personal recipe added by oooriotgrrrl and has not been tested or endorsed by MyRecipes.

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