Because I like to call myself a personal chef...

I thought I'd share one of my all time favorite dinner recipes that has turned out to be also one of the most versatile dishes I've ever found- yes, I found this recipe somewhere, just don't remember where! Sometimes, 'll try something at a restaurant and want to copy it at home, so I search for similar recipes on the internet and tweak the recipe to fit what I can do/find and what is affordable.



They say that the way to a man's heart is through his stomach, but I wouldn't call myself the natural cook. Actually, I've had to do a lot of trial and error with Ace as my judge. I like that he's honest with me and will let me know what he likes and doesn't like. After all, one of my greatest joys is seeing my 2 guys eat happily! Hey, it's the simple things, right?!!



So being that we love, love, love Mexican food...I found this one recipe for chicken can make so many dishes and is even budget friendly, simple, and you'll have leftovers too (which freeze fabulously!) Try it out...



Mexican Shredded Chicken 3 ways!



What you'll need:

• 4 boneless skinless chicken breasts (use just 2 if you don't want a whole bunch, but remember, you can freeze the leftovers!)


• 1 can of petite diced tomatoes


• 1 can of yellow corn


• 1 small can of Ortega green chiles


• 1 can of chicken broth


• Spices: 1/2 tsp. each of: cumin, dry cilantro (use fresh cilantro if you like), garlic powder, onion powder


• 2 tbsp. of butter (use just 1 if only 2 chicken breasts)


• salt and pepper to taste

What to do:

1. Boil the chicken in a large pot, with some onion and garlic powder, salt and pepper (you can use fresh onion and garlic instead of course!)


2. Shred the chicken once its cooked through (shred as fine or as thick as you like)


3. Put shredded chicken in large saute pan with butter, and all the spices listed from above and heat over medium heat


4. Once butter is melted and spices mixed in, add your canned ingredients (you can use more or less tomato and corn, eyeball it! and less or more green chile depending on how spicy or mild you want it) Use just enough chicken broth to make the chicken juicy, you may not need an entire can- but you don't want the mixture to be dry!


5. Make sure everything is heated and mixed thoroughly then you can have this dish one of three ways! See below:

*Leftover chicken mixture can be frozen in ziplock freezer bag (quart sized).

For chicken tacos: throw chicken in your favorite kind of tortilla (ours are homemade flour! ask me for the recipe) add some sour cream, shredded lettuce and shredded cheese, and Voila!

For chicken tortilla soup: This is what I do with my leftover shredded chicken mixture!! Add your shredded chicken to a large soup pot with one of those boxes (not sure the amount) of chicken broth- 2 to 3 cans will work too, again- eyeball it. Add in some fresh spices (garlic/onion powder, cumin, salt, pepper) stir and bring to a boil. Serve w/ crushed tortilla chips, and shredded cheese, and if you like a wedge of lime!

For enchilada casserole: Fry your corn tortillas until soft, dip tortillas in your favorite canned enchilada sauce (green or red) and start layering the tortillas with the chicken mixture on top with shredded cheese, in your baking dish tortillas/chicken/cheese/tortillas/chicken...and so on and finish top layer with sauce and cheese. Bake at 350 deg until cheese is nice and melty!

Hope you get to try this out and your families love it as much as mine!