Fiesta Salsa Shredded Chicken

I've got a few more recipes to share from our Mexican Buffet Party menu. This chicken was one of the three meat choices for the Taco Bowl Bar at our party. It's an easy recipe that makes a delicious filling for tacos, burritos, chimichangas and enchiladas. It's also great on nachos and taco salads. 

I make this flavorful chicken using my homemade salsa and taco seasoning, but I often use shredded rotisserie chicken for a short cut. It's also a good use for leftover chicken or turkey. You can use prepared salsa and taco seasoning from the store, if you really want to speed things up. Once you have the ingredients assembled, this chicken is finished in 10 minutes. It's fast, easy, healthy, versatile...and yummy!

Step-by-step photos for making Fiesta Salsa Shredded Chicken

Step 1. Assemble these 3 ingredients:

• cooked, shredded chicken -- you need six cups--that's all of the chicken shredded from one rotisserie chicken, or 6 cooked & shredded split chicken breasts. Here's how to prepare your own: 

click to view Preparing Moist, Flavorful Shredded Chicken Breasts

• salsa -- use your favorite store brand or make your own. Here's my favorite salsa recipe that I use to make this chicken (mine is medium-hot):

click to view Fast & Easy 10-minute Fire Roasted Salsa recipe

• taco seasoning mix -- use store bought or make your own. Here's my healthier, tastier recipe:

click to view Fiesta Taco Seasoning Mix recipe

Step 2. Add shredded chicken to 3 quart (or larger) pot.

Step 3. Add the salsa.

Step 4. Add taco seasoning mix and stir with chicken and salsa until evenly distributed.

Step 5. Add water and stir.

Step 6. Cook over medium heat until hot throughout, approx. 10 minutes. The cornstarch in the taco seasoning mix thickens the sauce so it clings to and evenly coats the chicken.

Done! How easy is that? The result is tender, flavorful chicken. It's good hot or cold.

For a simple meal, serve this chicken in flour or corn tortillas along with any of your favorite Mexican condiments (guacamole, salsa, sour cream, etc). This chicken freezes well, and is great to have on hand for preparing a variety of Mexican dishes.

SLOW COOKER OPTION: You can cook this start to finish in a slow cooker. Add raw, skinless, boneless chicken along with other ingredients (omitting the water) to your slow cooker, cook on low for 4-6 hours until fork tender, shred the chicken with 2 forks, mix with sauce, and it's ready to eat. Be careful not to overcook the chicken, or it will turn into mush.

The flavors of the salsa and taco seasoning are the perfect blend for this delicious chicken.

Make it a yummy day! ¡Ole!

This Fiesta Salsa Chicken is great in a Tortilla Bowl Taco Bar. Here's how.

click to view Tortilla Bowl Taco Bar recipe

Fiesta Salsa Shredded Chicken

By Monica              Servings: 12 1/2-cup servings

Ingredients

• 6 cups cooked & shredded chicken--approx. one whole chicken or 6 split breasts (use store bought rotisserie chicken, or cook your own breasts; recipe at www.theyummylife.com/recipes/77)
• 1 cup salsa (store bought or homemade recipe at www.theyummylife.com/recipes/130)
• 2 tablespoons taco seasoning mix (store bought or homemade recipe at www.theyummylife.com/recipes/76)
• 1/4 cup water

Directions

Add cooked, shredded chicken to 3 qt. (or larger) pot. Add salsa and taco seasoning mix and stir. Stir in water. Over medium heat, cook until heated through; approx. 10 minutes. (NOTE: If you prefer a saucier chicken, add more salsa until desired consistency.)

Use as filling for tacos, enchiladas, chimichangas & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.

SLOW COOKER OPTION: You can cook this start to finish in a slow cooker. Add raw, skinless, boneless chicken along with other ingredients (omitting the water) to your slow cooker, cook on low for 4-6 hours until fork tender, shred the chicken with 2 forks, mix with sauce, and it's ready to eat.