This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.

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  • Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.

  • Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

Nutrition Facts

92 calories; 1.3 g total fat; 29 mg cholesterol; 432 mg sodium. 8 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2012
i had to triple this recipe we have 6 children and everyone loved it. it was easy to make fast and to have a dish that pleases everyone is priceless. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/27/2012
I thought this chicken was just ok. I did add some bay leaves and ground oregano. Not sure what went wrong but I probably won't make this again. Sorry. Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2012
i had to triple this recipe we have 6 children and everyone loved it. it was easy to make fast and to have a dish that pleases everyone is priceless. Read More
(3)
Rating: 3 stars
09/27/2012
I thought this chicken was just ok. I did add some bay leaves and ground oregano. Not sure what went wrong but I probably won't make this again. Sorry. Read More
(3)
Rating: 5 stars
08/15/2012
i had to triple this recipe we have 6 children and everyone loved it. it was easy to make fast and to have a dish that pleases everyone is priceless. Read More
(3)
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Rating: 4 stars
05/18/2017
I made it exactly as the recipe said and it was good. I'm not a that modifies the recipe the first time around and rates it low because it didn't turn out as I wanted. A few spices and additions the second and third time made it better for us. Quick easy and things normally kept on hand makes this a keeper! Read More
(1)
Rating: 5 stars
05/23/2016
Delicious!! I used homemade chipotle in adobe sauce. We like spicy so blazing hot was just fine with the adults for the kids we used more tomatoes than chipotles. This freezes well too. Thank you for the recipe. Read More
Rating: 5 stars
10/03/2018
Love it. I had doinke the chicken so I doubled it. I also didn't blend the mixture but it came out great and it's easy Read More
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