Shredded Chicken Tacos
These shredded chicken tacos are a total weeknight win! Juicy, flavorful chicken gets a zesty kick from green enchilada sauce and bold spices, all tucked into warm tortillas and ready in under 30 minutes. Easy, fast, and full of flavor—taco night just got even better.
Servings: 10 Tacos
Ingredients
- 10 corn tortillas
- 3 boneless skinless chicken breasts, cooked and shredded, or shred a rotisserie chicken
- 3 tablespoons butter
- 2 teaspoons Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 10 ounce green enchilada sauce
- 1 medium white onion, diced
- 2-3 cups Boars’ Head 3 pepper Colby Jack cheese, shredded
- Optional toppings: shredded lettuce, Queso Fresco, sour cream, cilantro, Pico de Gallo, salsa
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 baking dish by spraying with non-stick cooking spray. Set aside.
- In a large skillet, melt butter and cook onion until soft.
- Add in shredded chicken, sprinkle with seasonings, and mix. Let cook for 2-3 minutes.
- Add in enchilada sauce, stir well to combine, and let cook for an additional 4-5 minutes.
- Fill the bottom of each taco shell with shredded cheese, chicken mixture, and more cheese on top. Repeat with remaining tortillas.
- Place filled tacos into prepared dish and bake for 10-15 minutes.
- Remove from the oven and top with desired toppings.
Notes
- Our go-to method for cooking the chicken for shredding is to poach it. Place the breasts in a single layer in a large pot, cover them completely with water, and bring to a gentle simmer. Cook for 10–15 minutes, or until fully cooked through. Then just remove, shred, and you’re ready to taco!
- Skip the forks for shredding the chicken and use an electric mixer! Add cooked chicken to a mixing bowl and shred on low with the paddle attachment.
- Keep components separate for best freshness. Store chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave in 60-second bursts. Leftover assembled tacos? Pop them in the oven to warm them back up.