Easy Shredded Mexican Chicken is loaded with southwestern spices and is perfect or weeknight dinners. Top a bowl of rice, stuff a burrito, quesadilla or taco for a simple, flavor packed meal.
In a small bowl, whisk together the chili powder, paprika, garlic powder, onion powder, salt, cumin, cayennes and oregano.
Rub the mixture over each of the chicken breasts, to coat.
Heat the olive oil in a large skillet over medium high heat until shimmering.
Add the chicken to the skillet and cook for 4-5 minutes until golden. Flip the chicken and cook for an additional 3-4 minutes until a golden crust has formed.
Add the tomatoes, chilies, salsa and lime juice to the pan then cover with a lid.
Turn the heat to medium low and cook the chicken for an additional 15-20 minutes until cooked through.
Once the chicken is done, turn the heat off and transfer the chicken to a cutting board.
Shred the chicken using two forks and then return to the pan.
Stir the shredded chicken into the tomato mixture and cook for an additional 5 minutes on low.
Top with cilantro, if using, and serve over rice or with tortillas.
Notes
Mexican Shredded Chicken can be made up to 5 days in advance and stored in an airtight container in the refrigerator.