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Green Chile Shredded Chicken

This week’s recipe is a flavorful, protein-packed change of pace for your next Tex-Mex food night.  The shredded chicken works goes great for tacos, burritos, and rice bowls.  Chicken breasts are used in this recipe but boneless chicken thighs can be used as well.  This goes great with last week’s Southwest Rice & Beans recipe as both can be made at the same time.  

3 to 4 – Chicken Breasts, boneless, skinless (approx 1.5 – 2 lbs) 
1 – 10 oz can Green Enchilada Sauce >> Your favorite salsa can be used as well
1 – 7 oz can Diced Green Chiles 
1 cup water >> Use chicken or veggie broth for increased flavor
2 tsp Garlic Powder (optional)
1 tsp Ground Cumin (optional)
Salt & pepper, to taste

Into a saucepan, add Chicken Breasts, Green Enchilada Sauce, Diced Green Chiles, Water, and optional Spices.  Bring to a boil.  (Add additional water/broth if the chicken breasts are not covered – add just enough to cover) 
Once boiling, turn down to a simmer and cover. 
Simmer until chicken is thoroughly cooked, approximately 15-20 minutes.  Stir every 5 minutes to ensure nothing burns to the bottom of the pan.
Once the chicken is thoroughly cooked, use two forks to shred & pull apart the chicken breasts. 
Once all shredded, mix thoroughly with the sauce in the pan and enjoy.
Keeps up to 5 days in the refrigerator
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