Get ready to ignite your taste buds with these 20 flavorful Mexican shredded chicken recipes! From spicy tacos to creamy burritos, and from savory enchiladas to indulgent quesadillas, we’ve got you covered. In this article, we’ll take you on a culinary journey across Mexico, exploring the bold flavors and rich traditions of this vibrant cuisine.
Whether you’re in the mood for something classic and comforting or adventurous and spicy, our collection of recipes is sure to satisfy your cravings. From slow cooker staples to quick weeknight dinners, these 20 Mexican shredded chicken recipes are perfect for any occasion.
So what are you waiting for? Let’s dive into the flavors of Mexico with these mouthwatering recipes!
Slow Cooker Mexican Shredded Chicken Tacos
This recipe combines the flavors of Mexico with the convenience of a slow cooker to create tender, juicy chicken perfect for tacos. With just a few simple ingredients and some hands-off cooking time, you’ll have a delicious and easy meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup salsa
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Place chicken breasts in the slow cooker.
2. In a separate bowl, whisk together diced tomatoes with green chilies, salsa, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the mixture over the chicken breasts.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred the chicken with two forks and serve in tortillas with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Chipotle Shredded Chicken Enchiladas
Elevate your enchilada game with this bold and spicy recipe, perfect for those who love a little heat. This dish combines the richness of shredded chicken with the smoky flavor of chipotle peppers in adobo sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes. Shred with two forks and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Stir in the chipotle peppers and their adobo sauce. Add the shredded chicken and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the enchiladas by spooning the chicken mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Top with shredded cheese and bake for 15-20 minutes or until heated through.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Creamy Avocado Lime Shredded Chicken Burritos
A flavorful and refreshing twist on traditional burritos, these Creamy Avocado Lime Shredded Chicken Burritos combine the creaminess of avocado with the brightness of lime and the tender texture of shredded chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe avocado, diced
– 2 limes, juiced
– 1/4 cup heavy cream
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken breasts until fully cooked. Shred with two forks and set aside.
3. In a separate bowl, mix together diced avocado, lime juice, heavy cream, cumin, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning shredded chicken onto a tortilla, followed by a dollop of the creamy avocado mixture and some shredded cheese. Add any desired toppings.
6. Cook burritos in the preheated oven for 10-12 minutes, or until cheese is melted and tortillas are crispy.
Cook Time: 20-25 minutes
Mexican Shredded Chicken Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this recipe, featuring shredded chicken cooked in a spicy tomato-based sauce and filled into bell peppers. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup cooked white rice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the cumin and paprika; cook for 1 minute.
3. Stir in the shredded chicken, cooked rice, diced tomatoes with green chilies, salt, and pepper.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Pineapple Salsa Shredded Chicken Quesadillas
Transform your lunch game with these mouthwatering quesadillas, filled with tender shredded chicken, tangy pineapple salsa, and melted cheese. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 lb cooked shredded chicken
– 1 cup pineapple salsa (homemade or store-bought)
– 4 large tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the shredded chicken and pineapple salsa until well combined.
3. Place a tortilla in the skillet and sprinkle with cheese.
4. Add about 1/4 cup of the chicken-salsa mixture on half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Smoky Shredded Chicken Tostadas with Black Beans
A flavorful twist on traditional tacos, these smoky shredded chicken tostadas are topped with creamy black beans, crunchy veggies, and a sprinkle of queso fresco.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 cup chicken broth
– 8-10 tostadas (corn tortillas)
– 1 can black beans, drained and rinsed
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 2 tbsp chopped fresh cilantro
– Queso fresco or shredded cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together smoked paprika, cumin, and chili powder.
3. Rub the spice mixture all over the chicken breasts.
4. Place chicken on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked through.
5. Shred the chicken with two forks and stir in chicken broth.
6. Warm tostadas by wrapping them in foil and heating them in the oven for 2-3 minutes.
7. Top each tostada with shredded chicken, black beans, red bell pepper, yellow onion, and cilantro.
8. Sprinkle queso fresco or shredded cheese on top and serve immediately.
Cooking Time: 35-40 minutes
Zesty Shredded Chicken Taco Salad
This recipe combines the flavors of tender chicken, crunchy taco shells, and a zesty dressing to create a fresh and delicious salad. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 tbsp taco seasoning
– 8-10 corn tortilla chips (taco shells)
– 1 head romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, and taco seasoning. Add chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Bake chicken for 20-25 minutes or until cooked through.
4. Shred chicken with two forks and set aside.
5. In a large bowl, combine chopped lettuce, cherry tomatoes, shredded cheese, and taco shells.
6. Add shredded chicken on top and drizzle with zesty dressing (mix of lime juice and olive oil).
7. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Cheesy Shredded Chicken Chilaquiles
A twist on traditional chilaquiles, this recipe adds shredded chicken and melted cheese to create a comforting, satisfying breakfast or brunch dish.
Ingredients:
– 6-8 corn tortillas
– 1 lb cooked shredded chicken (white or dark meat)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced onion
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the corn tortillas into quarters and place on a baking sheet.
3. Brush both sides of the tortilla pieces with vegetable oil and season with salt and pepper.
4. Bake for 10-12 minutes, or until crispy and lightly toasted.
5. In a large skillet, combine cooked chicken, chopped onion, jalapeño, and cilantro. Cook over medium heat, stirring occasionally, until heated through.
6. Add shredded cheese to the skillet and stir until melted and well combined with the chicken mixture.
7. To assemble the chilaquiles, place a few tortilla pieces in a bowl, top with the cheesy chicken mixture, and repeat. Serve immediately.
Cooking Time: 25-30 minutes
Shredded Chicken and Rice Stuffed Poblano Peppers
These flavorful peppers are stuffed with a savory mixture of shredded chicken, cooked rice, and spices. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large poblano peppers
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until skin is blistered.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and cut a slit down one side to create a pocket.
4. In a bowl, mix together shredded chicken, cooked rice, onion, garlic, cumin, smoked paprika, salt, and pepper.
5. Stuff each pepper with the chicken-rice mixture and place them on a baking sheet.
6. Bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Mexican Shredded Chicken Tortilla Soup
Mexican Shredded Chicken Tortilla Soup Recipe
This hearty soup is a flavorful twist on traditional chicken tortilla soup, with the added richness of Mexican-inspired spices and tender shredded chicken. Serve with crusty bread or your favorite toppings for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: shredded cheese, sour cream, avocado, cilantro
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened.
2. Add chicken and cook until browned, breaking apart with a spoon as needed.
3. Add bell pepper and cook until tender.
4. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Pour in broth and diced tomatoes; bring to a boil. Reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
6. Add tortilla strips and cook for an additional 5-7 minutes or until soup has thickened slightly.
Cooking Time: 35-40 minutes
Shredded Chicken and Corn Empanadas
A twist on the classic empanada recipe, these tender pastry pockets are filled with shredded chicken, sweet corn, and a hint of spice. Perfect for a quick snack or light meal.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients (below)
– Vegetable oil for frying
Filling:
– 1 cup shredded cooked chicken
– 1 cup corn kernels
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a large bowl, combine flour, salt, and shortening. Gradually add warm water and mix until a dough forms.
3. Divide the dough into small balls. Roll out each ball into a thin circle.
4. Place about 1 tablespoon of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press edges together with a fork.
5. Fry empanadas for 2-3 minutes on each side, or until golden brown.
6. Drain excess oil on paper towels. Serve warm.
Cooking Time: 15-20 minutes
Spicy Shredded Chicken Tamales
Get ready to spice up your tamale game with this flavorful recipe that combines the heat of chipotle peppers with tender shredded chicken and soft corn husks. Perfect for a fun and easy meal or as a delicious appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, finely chopped
– 1/4 cup lard or vegetable shortening
– 2 cups masa harina (corn flour)
– 2 cups vegetable broth
– 1 teaspoon salt
– 12-15 corn husks
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the lard or shortening over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the chipotle peppers, salt, and vegetable broth to the skillet. Simmer for 15-20 minutes or until the chicken is tender and shreds easily.
4. To assemble tamales, spread a thin layer of masa harina on a corn husk, then place a spoonful of the shredded chicken mixture in the center. Fold the sides and roll up the tamale, securing with a strip of corn husk or string.
Cooking Time:
– 1 hour to assemble tamales
– 2-3 hours to steam tamales (depending on size)
Shredded Chicken and Refried Bean Nachos
Elevate your snack game with this mouth-watering combination of tender shredded chicken, creamy refried beans, and crunchy tortilla chips. Perfect for a quick gathering or a lazy Sunday afternoon.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 cup refried beans
– 1 bag (12-16 cups) tortilla chips
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: jalapeños, sour cream, salsa, or your favorite toppings
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine shredded chicken and refried beans.
3. Arrange tortilla chips in a single layer on a large baking sheet.
4. Spoon the chicken-bean mixture over the chips.
5. Top with shredded cheese and cilantro.
6. Drizzle olive oil over the top.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
8. Serve hot and customize with your favorite toppings.
Cooking Time: 10-12 minutes
Green Chile Shredded Chicken Enchilada Casserole
Green Chile Shredded Chicken Enchilada Casserole Recipe
A twist on traditional enchiladas, this casserole combines the flavors of green chile and shredded chicken for a deliciously easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (4 oz) chopped green chilies
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional: chopped onions, diced bell peppers, or sliced black olives for added flavor
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken breasts until tender, then shred with two forks.
3. In a large mixing bowl, combine cooked chicken, green chilies, cream of chicken soup, milk, cumin, paprika, salt, and pepper. Mix well.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish.
5. Spoon half the chicken mixture over tortillas, followed by half the shredded cheese.
6. Repeat layers, finishing with cheese on top.
7. Bake for 30-35 minutes or until hot and bubbly.
Cook Time: 30-35 minutes
Shredded Chicken and Mango Salsa Tostadas
Elevate your snack game with this refreshing fusion of flavors! Shredded chicken, sweet mango, and crunchy tostadas come together in a perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe mango, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas (tostadas)
– Queso fresco or shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken breasts until fully cooked.
3. Shred the chicken and set aside.
4. In a medium bowl, combine mango, red onion, jalapeño, lime juice, and cumin. Mix well.
5. Warm tortillas by wrapping them in foil and baking for 2-3 minutes.
6. Assemble tostadas by spooning shredded chicken onto the tortillas, followed by a dollop of mango salsa.
7. Serve with queso fresco or shredded cheese, if desired.
Cook Time: 30-40 minutes
Mexican Shredded Chicken Stuffed Sweet Potatoes
Experience the perfect fusion of flavors with this delicious recipe, where sweet potatoes meet spicy chicken and creamy toppings!
Ingredients:
– 4 large sweet potatoes
– 1 pound boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 can (10 oz) of enchilada sauce
– Shredded Monterey Jack cheese, for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C). Bake sweet potatoes for 45-50 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened. Add chicken, cumin, chili powder, salt, and pepper; cook until browned.
3. Shred cooked chicken with two forks. Stir in enchilada sauce. Season to taste.
4. Once sweet potatoes are done, slice them open lengthwise. Fill each potato with shredded chicken mixture. Top with cheese and desired toppings.
Cooking Time: 1 hour 15 minutes (including sweet potato baking time)
Shredded Chicken and Cheese Gorditas
Get ready to elevate your snack game with these crispy and cheesy gorditas filled with shredded chicken!
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/2 cup cream cheese, softened
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 8 gordita shells (available at most Mexican markets or online)
– 1 cup shredded Monterey Jack cheese
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, mix together the chicken, cream cheese, cilantro, and jalapeño.
3. Place a gordita shell on a flat surface and spoon about 1/4 cup of the chicken mixture onto the center of the shell.
4. Sprinkle shredded cheese over the filling.
5. Fold the gordita in half to enclose the filling and press the edges together to seal.
6. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry the gorditas until golden brown, about 3-4 minutes per side.
7. Transfer the fried gorditas to a baking sheet and bake for an additional 5-7 minutes, or until crispy and melted.
Cooking Time: 15-20 minutes
Shredded Chicken and Pinto Bean Chimichangas
Satisfy your cravings with this flavorful and easy-to-make Mexican-inspired recipe. Shredded chicken, creamy pinto beans, and crispy chimichanga wrappers come together for a delicious meal.
Ingredients:
• 1 lb boneless, skinless chicken breasts
• 1 cup cooked pinto beans
• 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
• 1 can enchilada sauce
• 6-8 tortilla wraps
• Vegetable oil for frying
• Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Shred the chicken and mix with cooked pinto beans, enchilada sauce, and shredded cheese.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Place a tortilla wrap in the oil and sprinkle with some of the chicken mixture, leaving a small border around edges.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder. Repeat with remaining wraps and filling.
6. Place chimichangas seam-side down on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Shredded Chicken and Jalapeño Cornbread Casserole
A savory twist on traditional cornbread, this casserole combines shredded chicken, crispy jalapeños, and creamy cornbread for a delicious one-dish meal.
Ingredients:
– 1 lb cooked shredded chicken
– 1 cup cream-style corn
– 1 cup milk
– 2 cups cornmeal
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1-2 jalapeños, diced
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together cream-style corn, milk, melted butter, eggs, and diced jalapeños.
4. Add the shredded chicken to the wet ingredients and stir until combined.
5. Pour the mixture into a 9×13-inch baking dish.
6. Top with shredded cheddar cheese.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Mexican Shredded Chicken and Rice Skillet
Mexican Shredded Chicken and Rice Skillet Recipe
Summary:
This hearty one-pot dish combines tender chicken, flavorful rice, and spices to create a satisfying meal that’s perfect for any day of the week.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup diced onion
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the onion, bell pepper, cumin, chili powder, and paprika to the skillet. Cook until the vegetables are tender, about 4-5 minutes.
4. Stir in the cooked rice, diced tomatoes, salt, and pepper.
5. Shred the chicken with two forks and add it back to the skillet. Toss until well combined with the rice mixture.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 20 delicious Mexican shredded chicken recipes! From classic tacos and enchiladas to innovative burritos, quesadillas, and more, this collection has something for everyone. Whether you like it smoky, spicy, creamy, or cheesy, there’s a recipe here that will satisfy your cravings. Try making Slow Cooker Mexican Shredded Chicken Tacos, Spicy Chipotle Shredded Chicken Enchiladas, or Creamy Avocado Lime Shredded Chicken Burritos for a flavorful start to your meal prep. With so many options, you’ll never get bored with these mouthwatering Mexican shredded chicken recipes!
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