Mexican Shredded Chicken
Tacos, Tortillas, Nachos
Ingredients
- 2 Rotisserie Chickens - meat removed
- 2 Jars of mild tomato salsa
- 1/2 Sachet of mild taco seasoning
- 1 Can of Red Kidney Beans, drained and rinsed
- 1 Finely sliced onion
- 1 Red capsicum, finely chopped
- 250 mls Chicken Stock
Instructions
- Add all ingredients together in a large saucepan and simmer on medium/low until all excess moisture has evaporated. Be careful not to let it get too dry but if that does happen just add in some extra chicken stock.
- Serve with taco shells or tortillas topped with grated cheese, shredded lettuce, guacamole and sour cream.
Notes
- If you find that the mix seems a bit dry whilst your cooking just add in some more stock or salsa. I cooked this once and didn't have either left so I added in some tomato sauce. It was delicious!
- This recipe freezes well.
- If you are cooking for a smaller group just halve the ingredients.
- Chicken is also great in lettuce cups topped with guacamole and sour cream.