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Easy Shredded Enchilada Green Chicken

Prep 5 min
Total 30 min
Servings 4

Having shredded chicken on hand makes mealtime easier. Here’s a foolproof shredded chicken recipe that can be added to just about anything! (Or served in a shell and topped with all of your favorite fresh veggies.) MORE+ LESS-

By Betty Crocker Kitchens

August 12, 2016

Ingredients

boneless skinless chicken thighs

Kosher salt and pepper

tablespoons olive oil

cup Old El Paso™ green enchilada sauce

Steps

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1

Season the chicken thighs with salt and pepper on both sides.
2

Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
3

Add the Old El Paso™ Mild Green Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes.
4

After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.

Expert Tips

Feel free to use this base recipe and create a taco night, or use it for enchiladas, or nachos!!
You can easily use any of the Old El Paso™ enchilada sauces for this recipe - red sauce, green sauce… they are all delicious!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 3g 14% Trans Fat 0g
Cholesterol: 140mg; 46%
Sodium: 390mg; 16%
Potassium: 250mg; 7%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 1g
Protein: 30g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;