Only five ingredients are required for this flavorful (and versatile!) shredded chipotle chicken. Use it as a filling for enchiladas, quesadillas, or tacos. It also makes a perfect topper for salads or nachos!
Back when I first started cooking, I was a slave to following recipes. I used to wonder how on earth people came up with their own recipes. Obviously I was young and inexperienced in the kitchen, so I had no idea what flavors paired well together or how to formulate a great tasting recipe. One thing was clear though, cooking was something that seemed to come naturally to me.
I learned everything I could – followed tons of recipes, read cookbooks cover to cover, watched every cooking show, and made a lot of phone calls to my grandmother. Eventually I began experimenting and formulating my own recipes – I remember the excitement I felt (and still feel) when I landed on a winner.
Now that I have a food blog, it’s rare for me to try new recipes out because I’m always testing my own. However, every now and then I’ll make time to try some of the recipes that my food blogger friends share – all that I have tried have been wonderful, by the way! And on the rare occasion that I don’t know what I want for dinner, I’ll consult Pinterest for meals using specific ingredients that I need to use up from my fridge.
Well, tonight (I’m writing this on Thursday night) was one of those nights. I knew I wanted to make something with zucchini noodles, so I started there. I came across a delicious looking stir-fry, but didn’t have most of the ingredients, so I searched on. I decided on a zucchini noodle pad thai that looked awesome. Well, let’s just say Kyle and I couldn’t even eat it. We each had a few bites and just couldn’t finish it.
Now, this has only ever happened to me once or twice before. It’s extremely rare that I can’t eat something – even if I don’t like something I usually just eat it anyway. This one though, I just couldn’t! It was the sauce – the components just didn’t mix well together and I have to admit, I had my doubts when I first looked at the recipe. But, I told myself it was popular on Pinterest and maybe I’m wrong about the sauce.
No. Just no.
So, now we found ourselves without dinner, but not wanting to cook anything new. So, now what?
Except, when I went to make the popcorn I discovered I’m extremely low on butter – only 2 tablespoons and I need a tablespoon of that for breakfast tomorrow. Oh, and I barely had enough coconut oil to pop it in, so I ended up making the tiniest little batch and we each had a little bowl. It’s just not my night!
I’ll leave you with this message… YOU NEED TO MAKE THIS! It’s SO versatile and super flavorful. Oh, and it’s only five ingredients! (Not counting the salt and pepper).
Stay tuned for a few recipes using this tasty shredded chicken!
- 6 Chipotle Peppers in Adobo Sauce
- 3 Cloves Garlic, peeled
- 1 Lime, juiced
- 1 Cup Chicken Broth
- Kosher Salt & Freshly Ground Black Pepper
- 2 Rotisserie Chickens, shredded
- Combine the chipotle peppers, garlic, lime juice, and chicken broth in a blender. Season the mixture with salt and pepper and then blend on high until smooth.
- Add the liquid to a large pot and turn on the heat to medium-high. Bring the broth to a simmer and then mix in the shredded chicken. Turn the heat to low, cover, and simmer the chicken for 30 minutes, stirring occasionally.
- Use the chicken for enchiladas, tacos, quesadillas, burritos, nachos, etc. Or, allow it to cool completely and store in an airtight container to use throughout the week!
- Use this chicken as a filling for enchiladas, in tacos, quesadillas, a topper for nachos, cold on a salad, or whatever you choose!
- This recipe yields about 6 cups and can easily be doubled or cut in half.