18 Spicy Mexican Shredded Chicken Delights

Spice up your weeknight dinners with these 18 Spicy Mexican Shredded Chicken Delights—packed with bold flavors and ready in a flash! Whether you’re craving zesty tacos, hearty enchiladas, or cozy burrito bowls, this roundup has a fiery twist for every craving. Say goodbye to boring meals and hello to effortless, mouthwatering magic. Let’s dive in and turn up the heat!

Spicy Shredded Chicken Tacos

These tacos pack a punch with smoky chipotle and a touch of honey for balance—perfect for taco night with a kick!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tbsp honey
• 1/4 cup chicken broth
• 8 small corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken thighs and cook for 5 minutes per side until browned.
2. Reduce heat to medium. Sprinkle chipotle powder, cumin, garlic powder, and salt evenly over the chicken. Drizzle with honey and pour in chicken broth.
3. Cover and simmer for 15 minutes, flipping once, until chicken shreds easily with a fork. Use two forks to shred directly in the skillet, stirring to coat with the sauce.
4. Serve on warm tortillas with avocado, cilantro, and a squeeze of lime.

The honey caramelizes slightly as it cooks, creating a sticky-sweet glaze that clings to every tender shred of chicken.

Tip: For extra smokiness, swap 1 tbsp of the chipotle powder for 1 minced chipotle in adobo sauce.

Creamy Shredded Chicken Enchiladas

These enchiladas are comfort food at its finest—tender shredded chicken wrapped in soft tortillas and smothered in a creamy, cheesy sauce with just the right kick.

Ingredients:

• 2 cups shredded cooked chicken
• 8 (6-inch) flour tortillas
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 (4 oz) can diced green chiles, undrained
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the cream of chicken soup, sour cream, green chiles, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt until smooth. Reserve 1 cup of the sauce.
3. Stir the shredded chicken and 1 cup of Monterey Jack cheese into the remaining sauce mixture.
4. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
5. Pour the reserved sauce over the enchiladas and sprinkle with the remaining 1/2 cup cheese.
6. Bake for 20–25 minutes until bubbly and golden. Garnish with cilantro if desired.

The magic here is the tangy, creamy sauce—it clings to every bite without overwhelming the tender chicken. Perfect for weeknights when you crave something cozy but effortless.

Tip: For extra flavor, swap half the Monterey Jack with pepper Jack cheese.

Shredded Chicken Tostadas with Avocado

These crispy tostadas are loaded with tender shredded chicken, creamy avocado, and a zesty lime kick—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 2 cups shredded cooked chicken
• 8 corn tostada shells
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• 1/4 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt

Instructions:

1. In a skillet over medium heat, warm 1 tbsp olive oil. Add shredded chicken, 1 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Cook for 3–4 minutes, stirring, until heated through and fragrant.
2. In a small bowl, mash half the diced avocado with 2 tbsp lime juice to create a chunky guacamole.
3. Spread sour cream evenly over each tostada shell. Top with warm chicken, remaining diced avocado, guacamole, cotija cheese, and cilantro.
4. Serve immediately with extra lime wedges if desired.

The contrast of crispy shells, creamy avocado, and tangy lime makes every bite irresistible. Tip: For extra crunch, lightly toast the tostada shells in a 350°F oven for 3 minutes before assembling.

Zesty Shredded Chicken Quesadillas

These quesadillas pack a punch with bright lime, smoky spices, and melty cheese—perfect for a quick weeknight dinner or game-day snacking.

Ingredients:

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp fresh lime juice
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and salsa, for serving

Instructions:

1. In a bowl, toss the shredded chicken with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 2 tbsp lime juice until evenly coated.
2. Heat a large skillet over medium. Lay one tortilla flat, sprinkle 1/3 cup cheese evenly over half, top with 1/2 cup chicken mixture and a sprinkle of cilantro, then fold tortilla over. Repeat for remaining quesadillas.
3. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp with melted cheese.
4. Slice into wedges and serve warm with sour cream and salsa.

The lime-kissed chicken and smoky spices cut through the rich cheese, making these irresistibly balanced—no dipping sauce required (though we won’t stop you!).

Tip: For extra crunch, brush the outsides of the tortillas with a little olive oil before cooking.

Shredded Chicken Tamale Pie

This cozy tamale pie layers tender shredded chicken, zesty enchilada sauce, and a fluffy cornbread topping for a comforting twist on classic flavors.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a 10-inch ovenproof skillet (or greased baking dish), combine shredded chicken, enchilada sauce, black beans, corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer over medium heat for 5 minutes, stirring occasionally.
2. Prepare cornbread mix according to package instructions. Pour batter evenly over the chicken mixture, spreading to the edges.
3. Bake for 20–25 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean. Sprinkle with cheddar cheese and bake 2 more minutes until melted.
4. Garnish with cilantro (if using) and let cool 5 minutes before serving.

The magic here? The cornbread soaks up just enough saucy goodness underneath while staying perfectly fluffy on top—no dry bites!

Tip: For extra kick, stir 1 diced jalapeño into the chicken mixture before baking.

Shredded Chicken Chimichangas

These crispy shredded chicken chimichangas are a crowd-pleasing twist on taco night—packed with flavor and ready in under 30 minutes!

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chiles (canned, drained)
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 large flour tortillas (10-inch)
• 2 tbsp vegetable oil (divided)
• Sour cream and salsa, for serving

1. In a bowl, toss shredded chicken with Monterey Jack cheese, green chiles, cilantro, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until combined.
2. Divide the mixture evenly among the tortillas, placing it just below the center. Fold the sides inward, then roll tightly from the bottom to seal.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 2 chimichangas seam-side down and cook for 2–3 minutes per side until golden and crisp. Repeat with remaining oil and chimichangas.
4. Serve immediately with sour cream and salsa for dipping.

The magic here? Pan-frying gives these chimichangas an irresistible crunch without deep-frying—perfect for a quick weeknight win.

Tip: For extra crispness, lightly brush the rolled chimichangas with oil and air-fry at 375°F for 8–10 minutes.

Shredded Chicken Nachos Supreme

These loaded nachos are a crowd-pleaser, with tender shredded chicken, melty cheese, and all the fixings—perfect for game day or a cozy night in.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 (13-oz) bag tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup pickled jalapeños
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. In a bowl, toss shredded chicken with olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
2. Spread tortilla chips in an even layer on a large baking sheet. Top evenly with seasoned chicken, black beans, and Monterey Jack cheese.
3. Bake for 12–15 minutes until cheese is bubbly and edges of chips are golden.
4. Remove from oven and immediately garnish with red onion, jalapeños, sour cream, and cilantro. Serve with lime wedges for squeezing.

The secret here? Baking the nachos just long enough to melt the cheese without over-toasting the chips—so every bite stays crisp and gooey.

Tip: For extra flavor, toss the shredded chicken with a splash of hot sauce before seasoning.

Shredded Chicken Stuffed Peppers

These vibrant stuffed peppers are packed with juicy shredded chicken, melty cheese, and just the right amount of smoky spice—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked shredded chicken
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the shredded chicken, cooked rice, black beans, 1/2 cup salsa, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt until combined.
3. Divide the filling evenly among the peppers, packing it down gently. Top each with 1/4 cup Monterey Jack cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden. Garnish with fresh cilantro.

The smoky cumin and gooey cheese take these peppers beyond basic—plus, they hold their shape beautifully for a picture-perfect plate.

Tip: For extra char, broil the stuffed peppers for 1–2 minutes at the end (watch closely!).

Shredded Chicken Taco Salad

This vibrant taco salad is packed with smoky shredded chicken, crisp veggies, and a zesty lime dressing—perfect for a quick weeknight dinner that feels like a fiesta!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 avocado, diced
• 4 cups romaine lettuce, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp honey
• Tortilla chips, for serving

Instructions:

1. Heat olive oil in a skillet over medium-high. Season chicken with taco seasoning, salt, and black pepper. Cook for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then shred with forks.
2. In a large bowl, combine black beans, cherry tomatoes, red onion, avocado, romaine, and cilantro.
3. Whisk together sour cream, lime juice, and honey in a small bowl. Drizzle over the salad and toss gently.
4. Top with shredded chicken and serve with tortilla chips for crunch.

The creamy lime dressing balances the smoky chicken, while the chips add a fun, crunchy twist—no boring salads here!

Tip: For extra flavor, char the chicken in a grill pan or toss the shredded chicken with a splash of hot sauce.

Shredded Chicken Burrito Bowls

These burrito bowls pack all the flavor of your favorite takeout meal into a simple, customizable dinner—perfect for busy weeknights!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup fresh pico de gallo or diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

1. In a large skillet over medium heat, warm the olive oil. Add the chicken and sprinkle evenly with the chili powder, cumin, garlic powder, and salt. Cook for 6–8 minutes per side until the internal temperature reaches 165°F.
2. Transfer the chicken to a cutting board and shred with two forks. Return to the skillet and toss with any remaining juices.
3. Divide the rice among bowls. Top with the shredded chicken, black beans, pico de gallo, cilantro, and avocado slices. Serve with lime wedges for squeezing.

The smoky-spiced chicken pairs perfectly with the cool, creamy avocado—no heavy sauces needed!

Tip: For extra flavor, stir a squeeze of lime and a pinch of salt into the rice before assembling.

Shredded Chicken Flautas

These golden, crunchy flautas are stuffed with tender shredded chicken and melty cheese—perfect for dipping into cool sour cream or zesty salsa!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 10 (6-inch) flour tortillas
• 3 tbsp vegetable oil, divided
• Toothpicks (for securing)

Instructions:

1. In a bowl, mix the shredded chicken, Monterey Jack cheese, white onion, cilantro, cumin, garlic powder, and salt until combined.
2. Warm the tortillas in a dry skillet for 10 seconds per side to make them pliable. Spoon 3 tbsp of the chicken mixture onto each tortilla, roll tightly into a cylinder, and secure with a toothpick.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook 3-4 flautas at a time, seam-side down, for 2-3 minutes per side until crispy and golden. Repeat with remaining oil and flautas.

The magic here? The cumin-kissed filling gets extra crispy against the tortilla, while the cheese stays gooey inside—a textural dream!

Tip: For extra crunch, brush flautas with oil and air-fry at 375°F for 8 minutes instead of pan-frying.

Shredded Chicken Sopes

These shredded chicken sopes are a cozy, handheld delight—crispy masa shells piled high with tender chicken and fresh toppings for a bite that’s hearty and full of flavor.

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 2 tbsp vegetable oil, divided
• 1 1/2 cups shredded cooked chicken
• 1/2 cup red salsa
• 1/4 cup crumbled queso fresco
• 1/4 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup refried beans (optional)

1. In a bowl, mix masa harina, warm water, and 1/2 tsp salt until a soft dough forms. Cover and rest for 10 minutes.
2. Divide dough into 8 equal balls. Press each into a 3-inch round, 1/4-inch thick disk with slightly raised edges.
3. Heat 1 tbsp vegetable oil in a skillet over medium. Cook sopes for 2–3 minutes per side until golden and crisp. Repeat with remaining oil and dough.
4. Spread a thin layer of refried beans (if using) on each sope, then top with shredded chicken, 1/2 cup salsa, 1/4 cup queso fresco, 1/4 cup onion, and 1/4 cup cilantro.

The magic here? The crispy-edged sopes hold all the juicy toppings without getting soggy—perfect for a messy-but-worth-it weeknight meal.

Tip: For extra flavor, warm the shredded chicken with the salsa before assembling.

Shredded Chicken Mexican Pizza

This Shredded Chicken Mexican Pizza is a fun twist on taco night, combining crispy tortillas, zesty chicken, and melty cheese for a crowd-pleasing meal.

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 1/2 cup refried beans
• 1/2 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp taco seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt

1. Preheat oven to 400°F. Brush both sides of the tortillas with 1 tbsp olive oil and bake for 5 minutes per side until lightly crisp.
2. In a bowl, toss the shredded chicken with 1 tsp taco seasoning, 1/2 tsp garlic powder, and 1/4 tsp salt.
3. Spread 1/2 cup refried beans evenly over one tortilla, then drizzle with 1/4 cup enchilada sauce. Layer seasoned chicken on top, followed by 1 cup cheese.
4. Place the second tortilla on top, pressing gently. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with extra cheese if desired.
5. Bake for 10–12 minutes until the cheese is bubbly. Top with 1/4 cup diced red onion and 1/4 cup cilantro before slicing.

The double-layer tortilla trick keeps this pizza sturdy while letting the flavors shine—no sad, soggy crust here!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely!).

Shredded Chicken Chilaquiles

This cozy, crowd-pleasing dish turns leftover chicken and tortilla chips into a saucy, satisfying meal—perfect for lazy weekends or busy weeknights.

Ingredients:

• 2 cups shredded cooked chicken
• 4 cups lightly crushed tortilla chips
• 1 (15-oz) can red enchilada sauce
• 1/2 cup chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• 1/4 cup thinly sliced radishes
• 1 avocado, diced
• 2 tbsp sour cream (optional)

Instructions:

1. In a large skillet over medium heat, combine the enchilada sauce, chicken broth, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Simmer for 3 minutes, stirring occasionally.
2. Add the shredded chicken and stir to coat. Cook for 2 minutes until heated through.
3. Gently fold in the tortilla chips until evenly coated. Cook for 1–2 minutes—just until the chips soften slightly but still retain some crunch.
4. Remove from heat and top with queso fresco, radishes, avocado, and cilantro. Drizzle with sour cream if desired.

The magic here? The chips soak up just enough sauce to stay tender-crisp, while the fresh toppings add bright contrast.

Tip: For extra smokiness, char the tortilla chips in a dry skillet for 1 minute before adding the sauce.

Shredded Chicken Gorditas

These crispy-yet-pillowy gorditas are stuffed with juicy shredded chicken and all the fixings—perfect for a hands-on taco night upgrade!

Ingredients:

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil, plus extra for frying
• 2 cups shredded cooked chicken
• 1/2 cup salsa verde
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Toppings: shredded lettuce, crumbled queso fresco, diced avocado

Instructions:

1. In a bowl, mix masa harina, warm water, 1/2 tsp salt, and 1 tbsp vegetable oil until a smooth dough forms. Cover and rest for 10 minutes.
2. Divide dough into 8 balls. Press each into a 1/4-inch-thick round (about 4″ wide).
3. Heat a skillet over medium with a thin layer of vegetable oil. Cook gorditas for 3 minutes per side until golden and slightly puffed. Drain on paper towels.
4. In another pan, simmer shredded chicken with salsa verde, 1 tsp cumin, and 1/2 tsp garlic powder for 5 minutes until heated through.
5. Slice gorditas open like pitas, stuff with chicken mixture, and top with lettuce, queso fresco, and avocado.

The magic here? Crispy edges give way to tender masa pockets that hold all the saucy chicken without falling apart—no fork required!

Tip: Keep uncooked dough covered with a damp towel to prevent drying while you work in batches.

Shredded Chicken Empanadas

These flaky, golden empanadas are stuffed with tender shredded chicken and a smoky-sweet spice blend—perfect for handheld dinners or party appetizers!

Ingredients:

• 2 cups cooked shredded chicken
• 1 tbsp olive oil
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tbsp tomato paste
• 1/4 cup raisins (optional for sweetness)
• 1 package (14 oz) store-bought empanada discs (or homemade dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium. Sauté 1/2 cup onion for 3 minutes until soft, then add 2 cloves garlic, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cinnamon. Cook 1 minute until fragrant.
2. Stir in shredded chicken, 1 tbsp tomato paste, and 1/4 cup raisins (if using). Cook 2 minutes to blend flavors. Remove from heat.
3. Place empanada discs on a parchment-lined tray. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork. Brush tops with beaten egg.
4. Bake 20–25 minutes until golden and crisp. Cool 5 minutes before serving.

The hint of cinnamon and raisins balances the smoky chicken, while the crispy crust shatters with every bite. Tip: Freeze unbaked empanadas on a tray before transferring to a bag—bake straight from frozen, adding 5 extra minutes!

Shredded Chicken Taquitos

These crispy shredded chicken taquitos are a crowd-pleasing appetizer or weeknight dinner—packed with flavor and ready in under 30 minutes!

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 tbsp taco seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 (6-inch) corn tortillas
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro (optional, for garnish)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, Monterey Jack cheese, sour cream, taco seasoning, garlic powder, and salt until well combined.
3. Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
4. Brush taquitos lightly with vegetable oil. Bake for 15–18 minutes until golden and crispy.
5. Garnish with chopped cilantro if desired. Serve warm with salsa or guacamole.

The magic here? The sour cream keeps the filling creamy while the tortillas crisp up perfectly—no frying required!

Tip: For extra crunch, spritz taquitos with cooking spray before baking.

Shredded Chicken Mexican Lasagna

This Shredded Chicken Mexican Lasagna layers bold flavors and cheesy goodness into a comforting twist on two classics—perfect for taco night with a cozy twist!

• 2 cups shredded cooked chicken
• 9 no-boil lasagna noodles
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (16 oz) jar salsa verde
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 375°F. In a bowl, mix shredded chicken, black beans, corn, 1 tsp cumin, and 1/2 tsp chili powder.
2. Spread 1/4 cup salsa verde in the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles, half the chicken mixture, 1/3 cup enchilada sauce, and 1/2 cup each of Monterey Jack and cheddar cheese. Repeat layers once.
3. Top with remaining noodles, salsa verde, and enchilada sauce. Sprinkle remaining cheeses evenly over the top.
4. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 5 minutes, then garnish with cilantro.

The layers of tangy salsa verde and smoky enchilada sauce soak into the noodles, creating a melt-in-your-mouth texture that’s hearty but never dry.

Tip: For extra kick, stir 1 diced jalapeño into the chicken mixture or top with pickled red onions after baking.

Conclusion

With 18 bold and flavorful options, these Spicy Mexican Shredded Chicken recipes are sure to spice up your meal rotation! Whether you’re craving tacos, enchiladas, or something new, there’s a dish here for every taste. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the deliciousness on Pinterest—your fellow home cooks will thank you!