Shiner® Bock Shredded Chicken Tacos

Name: Shiner® Bock Shredded Chicken Tacos
Prep time: 15 min
Cook time: 75 min
Total time: 100 min
Ingredients: 1 whole chicken; 2 tablespoons chicken fajita seasoning; 1 tablespoon cayenne pepper; 2 cups water, or more as needed; 1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock); 1 (16 ounce) can enchilada sauce (such as El Paso® Hot Red Enchilada Sauce); 3 fresh jalapeno peppers, diced; 1 white onion, chopped; 1 (10 ounce) package corn tortillas, or as needed; 1 (8 ounce) package shredded Mexican cheese blend, or to taste

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Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.

Recipe by C Chapa

Published on June 23, 2020

1

Prep Time:

15 mins

Cook Time:

1 hrs 15 mins

Additional Time:

10 mins

Total Time:

1 hrs 40 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

1 whole chicken
2 tablespoons chicken fajita seasoning
1 tablespoon cayenne pepper
2 cups water, or more as needed
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
1 (16 ounce) can enchilada sauce (such as El Paso® Hot Red Enchilada Sauce)
3 fresh jalapeno peppers, diced
1 white onion, chopped
1 (10 ounce) package corn tortillas, or as needed
1 (8 ounce) package shredded Mexican cheese blend, or to taste

Directions

Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
Remove meat from chicken and shred into enchilada sauce mixture; mix well.
Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

Nutrition Facts (per serving)

475	Calories
34g	Fat
20g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 475
% Daily Value *
Total Fat 34g	44%
Saturated Fat 13g	63%
Cholesterol 70mg	23%
Sodium 434mg	19%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	10%
Total Sugars 1g
Protein 19g
Vitamin C 6mg	32%
Calcium 196mg	15%
Iron 2mg	10%
Potassium 331mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.