I’m all about a shortcut - so this crazy easy Mexican Shredded Chicken {Verde style!} is my kinda meal!
Ingredients
-
6 boneless skinless chicken thighs
- 2 tablespoons Dalkin&Co Taco Seasoning
- Kosher salt and pepper
- 2 tablespoons olive oil
- 1 cup Green Enchilada Sauce or Tomatillo Salsa
Instructions
- Season the chicken thighs with salt, pepper and Dalkin&Co Taco Seasoning on both sides.
- 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.
- Add the Mild Green Chile 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.
- 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.