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Mexican Shredded Chicken

Easy shredded chicken with sweet bell peppers and onions that can be served over rice or in tortilla shells!
Course mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Nancy Piran

Ingredients

  • 1 1/2 pounds chicken breast or tenderloins
  • 2 cups sliced sweet bells peppers
  • 1 cup sliced onion
  • olive oil
  • 1 1/2 tablespoon Mexican seasoning I used McCormick Seasoning
  • 3/4 cup water

Instructions

  • In a large pot boil chicken for 15 minutes.
  • While chicken is boiling, slice peppers and onions.
  • In a large saute pan drizzle with olive, add peppers and onions and cook for 10 minutes.
  • Drain the chicken and cool for 2 minutes.
  • Shred chicken and add to peppers and onions.
  • Sprinkle with Mexican seasoning and stir till mixed into the chicken well.
  • Add 1/4 of a cup of water at a time to the mixture. Stir between each 1/4 cup to moisten the chicken.
  • After all the water has been added cook for 5 minutes. Serve over rice or in tortilla shells and ENJOY!