Prep 5 mins
Cook 30 mins
This is a simple recipe which can be increased or decreased as desired for the needed quantity. The amount of heat (spicy flavor) depends on the category of heat in the salsa that you use. This meat is great in all kinds of Mexican dishes.
- 1 cup cooked chicken
- 1⁄2 cup salsa (your favorite brand, I use Jazz22's Wonderful Salsa Wonderful Salsa which I can every year)
- 1⁄4 cup water
- Put together in a saucepan or skillet.
- Simmer until all liquids are absorbed and meat has become shredded.
- Stir regularly.
I have been making this chicken for years now. I usually shredded a Costco rotisserie chicken and add a small can of Hernandez salsa. It is so good! The next day it is even better.
Easy, yes indeed. Had leftover thighs and legs from a rotisserie chicken and was looking for a recipe to use them up! I used a medium salsa and still thought it was a bit bland when cooked, so I would add a tsp of taco seasoning next time. Thanks for posting this recipe! UPDATE: We had some leftovers so I used it for taco salads, serving the meat atop a bed of lettuce, corn, and black olives, topped with a little more salsa and sour cream. The taco meat worked well for this purpose!
What an awesome idea to use up leftovers. I often have leftover chicken meat and almost always an open jar of salsa that needs to be used up. Thank you so much for sharing this tasty recipe with us. Thank you.