5 Easy Make-Ahead Mexican Shredded Chicken Recipes for Busy Weeknights

With a New Year and a busy schedule at home, planned meals are essential. This healthy shredded chicken recipe is so versatile. Add your meat to the slow cooker Sunday and enjoy a few easy dinners for the week. The chicken is just the right amount of spicy. The kids will love shredded chicken tacos, or fajitas. Let's get started with 5 easy make-ahead Mexican shredded chicken recipes for busy weeknights.

Easy Make-ahead Mexican Shredded Chicken (slow cooker)

Ingredients

• 4 medium chicken breasts

• 1/2 cup chicken broth

• 1 tablespoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground salt

• 1/2 teaspoon ground pepper

Directions

1. combine all spices in a bowl and mix

2. Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.

3. Add chicken broth

4. Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, or a high setting for 3-4 hours

5. Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.

   *you can also freeze the shredded chicken for up to 3 months

   

5 Easy Make-Ahead Mexican Shredded Chicken Recipes

1) Shredded Chicken Enchiladas - Preheat your oven to 350 degrees F. Divide 1.5 cups of shredded chicken in 8 flour tortillas. Divide 1 cup of shredded Mexican-blend cheese for each tortilla. Roll the tortillas tightly and place in a prepared casserole dish. Cover tortillas with can of store-bought enchilada sauce (10oz). and 1.5 cups of shredded cheese. Bake for 20 minutes until bubbling. Serve enchiladas with a dollop of sour cream, sliced avocado and chopped cilantro.

2) Chicken Tacos - Simply add your shredded chicken to taco shells or warmed tortillas and add ingredients as desired...

• Lettuce: or a prepared coleslaw for crunch

• Diced tomatoes: For a fresh and juicy bite

• Sliced avocado: Avocados add a bright color and give the tacos a creamy finish.

• Chopped onions: Choose mild green onions, or bright pickled red onions.

• Sliced or pickled jalapenos: Give the tacos a little heat with spicy peppers.

• Grated cheese: Some favorites are cheddar or Monterey Jack

• Sour cream: A dollop of sour cream or Greek yogurt is a perfect way to add a cooling element to this chicken taco recipe.

• Salsa or Pico de Gallo: Choose your Spice Level

• Cilantro: For a fresh bite add chopped cilantro

• Lime wedges: A spritz of fresh lime juice will take these tacos to the next level.

3) Chicken Fajitas - Sizzle up some sliced red onion and green peppers in a frying pan. Warm 4 flour tortillas. Reheat 2 cups of chicken in the pan with the cooked onions and peppers. Serve in tortillas. Add salsa and shredded cheese. Yum!

4) Chicken Taco Salad - Chop a head of Romaine Lettuce. Divide in bowls and add: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of your choice. Top it off with a couple of tablespoons of shredded chicken for a healthy weeknight dinner.

5) Chicken Tortilla Soup - Add to a large pot one carton of chicken broth (900ml), 2/3 cup of prepared ranch dressing (yes, the salad dressing), 1.5 cups of shredded chicken, 2 cans of diced tomatoes with green chiles (14.5oz), 1.5 cups frozen corn, 1 cup of black beans (rinsed) Bring mixed ingredients to a low boil over medium high heat. Reduce heat to low. Cover and simmer for 20 minutes. Set soup aside for 5 minutes before serving. Top individual soup bowls with sour cream, cilantro and crunchy tortilla strips.