This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Congratulations! Your order qualifies for free shipping Free Shipping on orders over $55.00 (Contiguous United States only)

Cart 0

Congratulations! Your order qualifies for free shipping You are $55 away from free shipping.
Is this a gift?
Sorry, looks like we don't have enough of this product.

Products
Pair with
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

Shop
About
Recipes
Join
Wholesale

Flake Salt

$16.00

Gaby's Everyday

$21.00

Easy Mexican Shredded Chicken Verde

By Gaby Dalkin

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

  1. Season the chicken thighs with salt, pepper and Dalkin&Co Taco Seasoning 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 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.
  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.