As someone who loves experimenting with different recipes, I’m always on the lookout for new and exciting ways to use shredded chicken. It’s such a versatile ingredient that can be used in everything from tacos to casseroles to soups.
In this blog post, I’ll be sharing 11 popular shredded chicken recipes that are sure to become your new family favorite.
1. Chicken Enchiladas With Shredded Chicken
Ingredients
For the Enchilada Sauce:
- 2 tablespoons avocado or olive oil
- 1 small white onion, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15 oz) can tomato sauce
- 1 cup reduced-sodium chicken broth
- Salt and black pepper to taste
For the Chicken Filling:
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- Salt and black pepper to taste
For Assembling:
- 8 large flour or corn tortillas
- 3 cups shredded Mexican-blend cheese
Optional Toppings:
- Chopped fresh cilantro
- Diced red onion
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Instructions
- Make the Enchilada Sauce: In a medium saucepan, heat the oil over medium-high heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant. Stir in the chili powder, cumin, oregano, and cayenne (if using). Pour in the tomato sauce and chicken broth, and season with salt and pepper. Bring the sauce to a simmer and let it cook for 5-10 minutes, stirring occasionally, until thickened slightly. Remove from heat and set aside.
- Make the Chicken Filling: In a large skillet, heat a drizzle of oil over medium-high heat. Add the diced chicken and green chiles. Season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat and stir in the black beans.
- Assemble the Enchiladas: Preheat the oven to 350°F. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
In a shallow bowl, mix together 1 cup of the enchilada sauce and the chicken filling.
Lay a tortilla flat and place 2-3 tablespoons of the chicken mixture in a line down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with the shredded cheese.
- Bake: Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool for 5 minutes. Serve the enchiladas warm, garnished with any desired toppings.
Enjoy your homemade chicken enchiladas! The combination of the flavorful enchilada sauce, shredded chicken, and melty cheese makes this a delicious and satisfying Tex-Mex meal.
2.Chicken Tostadas with Shredded Chicken
Ingredients
- 8 corn tortillas or store-bought tostada shells
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded romaine lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Hot sauce, sour cream, lime wedges (optional toppings)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the tortillas or tostada shells in a single layer. Spray with cooking spray and sprinkle with salt. Bake for 6 minutes per side, flipping once, until crispy. Set aside.
- In a small bowl, mix together the chili powder, cumin, coriander, paprika, salt, black pepper and red pepper flakes (if using).
- Place the chicken breasts on the prepared baking sheet. Drizzle half the oil over the top and sprinkle with half the spice mixture. Flip and repeat on the other side.
- Bake for 18-22 minutes, until the chicken reaches an internal temperature of 165°F. Let rest for 10 minutes, then shred the chicken using two forks.
- Meanwhile, heat the black beans in a skillet over medium heat until warmed through.
- To assemble, spread a thin layer of the warm black beans on each tostada shell. Top with shredded chicken.
- Layer on the shredded lettuce, diced tomatoes, red onion, avocado, cotija cheese and cilantro.
- Serve immediately, with hot sauce, sour cream and lime wedges on the side if desired.
3. Chicken Pot Pie Noodles With Shredded Chicken
Ingredients
- 2 tablespoons unsalted butter
- 1/2 small yellow onion – diced
- 3 celery stalks – diced
- 3 carrots – diced
- 4 garlic cloves – minced
- 4 cups low sodium chicken broth
- 2 cups half and half
- 1 1/2 cups shredded cooked chicken
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground sage
- 1/4 teaspoon paprika
- 10 oz egg noodles
- 1 cup frozen corn – thawed
- 1 cup frozen peas – thawed
- Fresh parsley – chopped, for topping
- Pie crust crumbles – optional but delicious
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Crumble 1/2-1 cup of the pie crust on the prepared baking sheet and bake until golden brown. Set aside.
- In a large pot over medium heat, add the butter. Once melted, add the onion, celery, and carrots. Cook until the veggies are tender, about 8 minutes. Add the garlic and cook for 1 minute more.
- Pour in the chicken broth and half and half. Bring the mixture to a boil.
- Once boiling, add the chicken, salt, pepper, garlic powder, thyme, sage, and paprika. When the mixture begins to boil, add the egg noodles. Reduce the heat to medium and cook for 7-9 minutes or until the noodles are al dente.
- Stir in the corn and peas and cook for another 4-5 minutes or until heated through.
- Garnish with the chopped parsley and serve with the pie crust crumbles if desired.
Enjoy this delicious twist on the classic chicken pot pie, using noodles instead of a crust The creamy sauce and tender chicken make it a comforting and satisfying meal.
4. Chicken Flautas with Shredded Chicken
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 3 cups shredded cooked chicken
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 6 oz shredded cheddar or Monterey Jack cheese
- 12 flour tortillas (8-inch)
- 2 cups vegetable oil for frying
- Toppings: Avocado, chopped cilantro, sour cream, salsa
Instructions
- Prepare the Chicken Filling: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the shredded chicken, garlic powder, chili powder, cumin, and salt. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat and stir in the shredded cheese.
- Assemble the Flautas: Working with one tortilla at a time, place 2-3 tablespoons of the chicken mixture in a line down the center of the tortilla. Tightly roll up the tortilla around the filling.
- Fry the Flautas: In a large skillet or Dutch oven, heat 1-2 inches of vegetable oil over medium-high heat to 350°F. Carefully add the rolled flautas seam-side down and fry for 2-3 minutes per side until golden brown and crispy.
- Transfer the fried flautas to a paper towel-lined plate to drain excess oil.
- Serve: Arrange the chicken flautas on a platter and top with desired garnishes like avocado, cilantro, sour cream, and salsa. Serve warm and enjoy!
The combination of the crispy fried tortilla, savory shredded chicken, melty cheese, and fresh toppings makes these chicken flautas an irresistible Tex-Mex dish. Adjust the spices to your desired level of heat and customize the fillings to your taste.
5. Chicken Flautas with Shredded Chicken
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 3 cups shredded cooked chicken
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 6 oz shredded cheddar or Monterey Jack cheese
- 12 flour tortillas (8-inch)
- 2 cups vegetable oil for frying
- Toppings: Avocado, chopped cilantro, sour cream, salsa
Instructions
- Prepare the Chicken Filling: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the shredded chicken, garlic powder, chili powder, cumin, and salt. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat and stir in the shredded cheese.
- Assemble the Flautas: Working with one tortilla at a time, place 2-3 tablespoons of the chicken mixture in a line down the center of the tortilla. Tightly roll up the tortilla around the filling.
- Fry the Flautas: In a large skillet or Dutch oven, heat 1-2 inches of vegetable oil over medium-high heat to 350°F. Carefully add the rolled flautas seam-side down and fry for 2-3 minutes per side until golden brown and crispy.
- Transfer the fried flautas to a paper towel-lined plate to drain excess oil.
- Serve: Arrange the chicken flautas on a platter and top with desired garnishes like avocado, cilantro, sour cream, and salsa. Serve warm and enjoy!
The combination of the crispy fried tortilla, savory shredded chicken, melty cheese, and fresh toppings makes these chicken flautas an irresistible Tex-Mex dish. Adjust the spices to your desired level of heat and customize the fillings to your taste.
6. Lime Chicken Tacos
Lime chicken tacos feature tender, juicy chicken that is infused with bright, tangy lime flavor. The chicken is typically grilled or slow-cooked, then shredded and served in warm tortillas or taco shells. Popular toppings include diced tomatoes, shredded cheese, avocado, and fresh cilantro.
Lime chicken tacos are a refreshing and easy-to-make Mexican-inspired dish that’s perfect for summer gatherings or weeknight dinners.
7. Buffalo Chicken Chili
Buffalo chicken chili combines the bold flavors of buffalo chicken dip with the heartiness of a creamy chili. Shredded chicken is the star ingredient, simmered in a rich, creamy broth along with buffalo sauce, diced tomatoes, beans, and spices.
The result is a unique and comforting dish that delivers the signature heat of buffalo wings in chili form. This slow-cooker or stovetop recipe is perfect for feeding a crowd and can be customized with your favorite chili toppings
8. Saucy Thai Chicken Pizzas
This unique pizza combines Thai flavors with a pizza crust. A creamy peanut sauce is spread over the crust, then topped with shredded chicken, shredded carrots, onions, and mozzarella cheese.
The pizza is baked until the cheese is melted and bubbly, then garnished with fresh cilantro. The result is a fun, flavorful twist on traditional pizza that brings together the bold tastes of Thai cuisine
9. Chicken Tamales Recipe
Chicken tamales feature a savory filling of shredded chicken wrapped in a soft, steamed masa dough. The masa dough is made from corn flour, broth, and lard or shortening, creating a light and fluffy texture.
Shredded chicken is seasoned with spices and mixed into the masa filling before being wrapped in corn husks or parchment paper. Chicken tamales are a labor of love, but the end result is a delicious, authentic Mexican dish that’s perfect for special occasions
10. Chipotle Pulled Chicken Recipe
Chipotle pulled chicken is a flavorful, smoky dish made with shredded chicken simmered in a sauce of chipotle peppers, tomato paste, chicken broth, and spices. The chicken is cooked until very tender, then shredded and mixed back into the thickened sauce.
It’s perfect for serving on sandwich buns, tacos, or burritos, or as a topping for salads and baked potatoes. Chipotle pulled chicken is easy to make in the slow cooker or Instant Pot, and the leftovers freeze well for quick meals later
11. Cilantro Lime Chicken Tacos Recipe
Cilantro lime chicken tacos feature tender, juicy chicken that is marinated in a bright, flavorful mixture of lime juice, olive oil, cilantro, garlic, and spices. The marinated chicken is grilled or baked until cooked through, then shredded and served in warm tortillas or taco shells.
The shredded chicken is topped with a tangy cabbage slaw and a creamy avocado crema for a balance of fresh flavors. These tacos make a light, refreshing meal that’s perfect for summer gatherings or Taco Tuesdays
