Fresh Mex is one of my favorite things.
I enjoy going out to Cafe Rio, Costa Vida, Bajio's, Baja Fresh, --you get the idea. I am also a thrifty lady and I enjoy saving money and having the smell of homemade goodness wafting through my house.
So, let me first tell you about the Bolero Shredded Chicken. It's an easy crockpot recipe. A while ago I introduced the Bolero Chicken Soup Recipe which is like the fresh Mex soup at the restaurant. To get wonderful fresh Mex shredded chicken all you have to do is just follow the first half of this recipe. That's it. It makes wonderfully seasoned and tender chicken. It's great on salad as well as tacos and in burritos. It also freezes well.
I adore the restaurant Fresh Mex chicken salad especially with the Creamy Tomatillo Ranch dressing on it! I love receiving my little tub of the zesty pale green stuff. In fact I admit to being a bit miserly with it on my salad so I can take some home and dip baby carrots in it for a special snack.
The Creamy Tomatillo Ranch Dressing is a toss-it in-and-spin-it in the blender recipe. I've enjoyed getting to know the little tomatillo veggie. I think they are cute. They are probably located somewhere near the cilantro at your grocery store. They have a paper-like husk that you peel off to reveal a vegetable that looks like green tomato, but has a natural waxy shine. You just peel off the husk and rinse them before cutting them up.
I've adapted the recipe from several I've found and tried. The one thing I chose to do that was different was to simply use a few drops of Green Tabasco instead of a fresh jalapeno. Warning Warning: Green Tabasco is very hot to the taste! But using the Green Tabasco made it easier to control the heat than coring and cutting up a jalapeno pepper which doesn't have a 'hotness level' label on it.
Oh and on the 'cool green' side of things make some Easy Guacamole to go with your fabulous meal. Enjoy!
Diy: Fresh Mex - Creamy Tomatillo Ranch Dressing & Shredded Chicken Recipes
This Spicy Chicken makes wonderful shredded chicken for salads and tacos.
Author: Laura Hickman
Recipe type: Main
Cuisine: Fresh Mex
Serves: 6-8 servings
- 1-1/2 lbs. chicken breasts (about 4 large chicken breasts)
- ½ cup chicken broth
- ½ cup Italian salad dressing
- 1½ tsp. chili powder
- 1 tsp. onion powder
- ½ tsp. paprika
- ½ tsp. cumin
- Pinch cayenne (opt)
- 1 tsp. chopped garlic
- ½ tsp. salt (opt.)
- Juice of 1 lime
- Place chicken breasts in slow cooker.
- Combine remaining ingredients and pour over chicken.
- Cover and cook on high until chicken is done, about 3 hours.
- Shred chicken into broth.
Carbs are negligible.
Tried and True thank yous: