Tex-Mex Shredded Chicken with Sweet Corn

This is an all-purpose chicken filling that could be used in all kinds of mexican dishes.  I used this as a filling for tamales but it would be great in tacos, burritos, enchiladas, quesadillas, etc. The shredded chicken is pretty simple to make and has a nice sweet and spicy flavor.  I only added the corn for the tamales so that is an optional ingredient.

Tex-Mex Shredded Chicken
(Makes 6-7 cups)
Printable Version


  • 1 small chicken
  • 2 tbsp oil
  • 1 small yellow onion, chopped finely
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1/2 lemon, juice
  • 2 tbsp honey
  • 1 cup tomato puree or sauce
  • 1/2 cup sweet corn (optional)
  • salt and pepper to taste


  1. Place chicken in a pot and cover with water.
  2. Bring to a boil, reduce heat and simmer for 1 hour.
  3. Shred the chicken.
  4. Heat the oil in a pan.
  5. Add the onions and saute until tender, about 5-7 minutes.
  6. Add the garlic, chili powder, paprika, and cumin and saute until fragrant, about a minute.
  7. Add the shredded chicken, honey, lemon, corn, oregano, tomato sauce, salt and pepper and cook for 5-10 minutes.

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