![]() ![]() Once done cooking, you’ll have the most incredible Mexican shredded chicken! The chicken will be wonderfully moist, and seasoned perfectly for your tacos, enchiladas, nachos, soups and salads. So, let’s get to it! Here are the simple steps to making this delicious Crock Pot Mexican Shredded Chicken: Just 5 minutes of prep to get things into your slow cooker, and then you’re off and running! A fantastic recipe for a busy weeknight, it also makes for an amazing meal prep idea when you’re trying to prepare healthy meals on the weekends for your work week. The great thing about this Mexican shredded chicken is that it’s super simple to make. Just take a look at those juices! This chicken is slow-cooked in a simple seasoned tomato sauce, keeping in wonderfully moist and juicy! ![]() ![]() But this Mexican shredded chicken is incredibly moist and flavorful. Believe me – I am one of those people!! There is nothing worse that a mouthful of dry chicken. Yes, ground beef is great, but adding some chicken in there now and again can definitely spice up your taco night – literally!įor many people, the thought of putting dry, bland chicken into their tacos is off-putting. Bake at 350° for 25 to 30 minutes until golden and enjoy.Does your family like tacos? How about nachos, or burritos, or perhaps a delicious enchilada? This Crock Pot Mexican Shredded Chicken is the perfect filling for all of those. Place the rolled tortillas seam side down on a parchment-lined baking sheet, spray with some avocado cooking spray or any cooking spray you might have. Spoon a few tablespoons of the chicken mixture onto the lower third of a tortilla. Preheat the oven to 350°, then start filling and roll the tortillas. Take it off the heat, then add in the queso, shredded cheese and cilantro, mix everything together really well. Season it with the spices, give it a good mix then put it back on the heat for about 2 more minutes. ![]() To a hot skillet add in 2 Tbsp olive oil, garlic, onion, bell pepper and sauté for about 5 to 6 minutes until the vegetables are softened. Chicken- you can boil 2 chicken breast in water with just salt and pepper or season it how you would like then shred it, or do what I did use a store bought rotisserie chicken and shred the chicken breasts. Ingredients- 2 tablespoons olive oil 3 cloves garlic minced 1 medium size onion chopped 1 bell pepper any color will do chopped 3 cups Shredded chicken 2 tablespoons taco seasoning 1 tablespoon chili powder 1 tablespoon paprika 2 cups of Queso 2 cups shredded mozzarella cheese Chopped Cilantro (a hand full) 20 small tortillas Avocado cooking spray : 1. Fold the tortilla so it can make a taco while it’s on the pan □□ - Check out my cookbook for more delicious high protein, low calorie recipes! □□□ - Athletics code ‘SEB’ to save on supps □□ - #recipe #chicken #meal #protein #tacoĬhicken and cheese baked taquitos (booraks in kurdish) are the perfect side dish or a meal when paired with a soup and salad. Place onto another pan and add some chicken onto it and a bit of low fat mozzarella cheese. Grab a low calorie tortilla, dip it into the marinade. Dice up some bell peppers and onions, sauté them and season with the same seasonings, add the chicken to cook together. (Make’s 3 servings) Seasonings used for chicken and veggies: Garlic powder Onion powder Paprika Salt Pepper Chili flakes Instructions: Measure, cook and season the chicken to your liking and set aside. These tacos are SO JUICY □□ This shredded chicken taco recipe is so simple and yummy to make! Plus it will keep your protein intake high □□□ ib: □ - Recipe/ Nutrition: 9oz chicken tenderloins = 248 cals 3 60 cal flour tortillas = 180 cals 56g fat free mozzarella cheese = 90 cals 1/4 yellow bell pepper = 13 cals 1/4 white onion = 16 cals 182 cals, 27g protein for EACH taco. ![]()
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