Author: Susanne at

Photography: Susanne at


That’s exactly what we call this in our house…chicken taco meat. Honestly, though, this shredded chicken mixture can be turned into so many different dishes. You can easily make crunchy or soft chicken tacos, chicken burritos, chicken nachos, chicken enchiladas, Mexican chicken, taco salad, chicken taquitos, stuffed Pablano peppers, chimichangas. Okay, okay, you get the picture…this mixture is endlessly versatile and fabulously good no matter which way you decide to use it.

It’s kind of amazing to spend under half an hour cooking this recipe and have it turn into such a wonderfully delicious creation that everyone loves. Get ready to be hailed a chef or a super hero! And, get ready to don that cape, or, eh, apron!

My family and friends LOVE this chicken! Especially my oldest son and my Kelsey. When my oldest son was still a child, he would go get some of the leftover chicken from the refrigerator, warm it up and eat it straight…no taco, no burrito, nothing, he’d just eat it plain. He still loves it.


One of my homemade salsa recipes is almost always what I use in this recipe, but, on occasion, when I haven’t planned ahead and I don’t have any homemade salsa, I will use a jarred salsa. I know, I know, but I am human, too! I am not fond of many jarred salsas, but, in my humble opinion, a couple of the better ones for this dish are Kylito’s and Herdez. Using mild is a good idea so that everyone can enjoy it without it being too spicy.

It is common for me to buy a rotisserie chicken, or several, get them home and shred them each and place the meat from each one into separate freezer bags or containers and freeze them for later. This cuts down on prep time in the future when you decide you need some chicken for a recipe. And, I don’t mean just for this recipe…it’s good to have on hand for homemade chicken noodle soup, chicken and dumplings, poppy seed chicken, bbq chicken, virtually almost any kind of chicken recipe.

You can use chicken breast, if you want, but I will continue to use rotisserie chicken. It’s already cooked, so it is just so super easy! And, I believe that a rotisserie chicken adds some bonus flavor to the recipe.

Personally, I AVOID lemon pepper flavored rotisserie chicken, as I don’t feel like it is a neutral or versatile flavor; therefore it doesn’t go with a lot of dishes/recipes. At one time Walmart had a butter/garlic rotisserie chicken and it was AMAZING! Sadly, they stopped making it…I have know idea why. Probably some bigwig sitting in an office thinking it sounds like a good idea…my eyes rolled. If you have a Costco nearby their rotisserie chickens are only $4.99 (at least that is the price at my store) and they are a really good size…bigger than most places sell.

However you decide to enjoy this chicken mixture, toppings that might pair well are: lime, cilantro, onion, avocado or guacamole, sour cream, pickled jalapenos and/or cheese.

Great cheeses to pair with this chicken are: Cheddar, Monterey Jack, Mexican blend and Cotija


  • Rotisserie chicken
  • EVOO
  • Yellow onion
  • Fresh garlic
  • Garlic powder
  • Onion powder
  • Julio’s seasoning blend
  • Tomato Bouillon
  • Powdered cumin
  • Ground coriander
  • Salsa
  • Water




**This post contains affiliate links. That means if you click on a link and make a purchase, we may receive a small commission at absolutely no cost to you. Thank you.**

Click on the blue!!!

A nice large pan comes in handy to whip this creation up!

My garlic is almost always grated in my recipes, using this grater.

This Julio’s seasoning is used in this house very often, so it’s nice to keep some in the cabinet. I keep this huge one in mine! I haven’t seen it at any of my local stores, but your stores may carry it. If not, you can click on my link and find it on Amazon.

The tomato bouillon I use is by Knorr, but I am sure any brand will do. I think you’ll likely be able to find this in your local market, but if you cannot, you will also be able to find it on Amazon. Simply click my highlighted link. I use this in several of my recipes, as well.



This recipe for "chicken taco meat" can be used in so many different ways.
5 from 3 votes
Print Pin Rate
Course: Chicken, Dinner, Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas, Chicken Taco Salad, Chicken Tacos, Mexican Chicken, Quick & Versatile Shredded Salsa Chicken, Shredded Salsa Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Susanne


  • large pan *see links area
  • Grater *see links area


  • 1 rotisserie chicken all meat removed, shredded
  • 2 Tablespoons EVOO
  • 1 yellow onion diced
  • 2 cloves fresh garlic
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons Julio's Mexican seasoning
  • 1 teaspoon tomato bouillon
  • 1 1/2 cups salsa homemade or jarred
  • 1/2 cup water


  • If the chicken is not already shredded, shred it and set it aside.
  • Dice the onion. Set aside
  • Shred the garlic. Set aside.
  • Have all the seasonings by your cooking space and ready to go. Alternately, and even better, you could combine all of the seasonings in a small bowl, so they'll already be measured out when you are ready to use them.
  • In a large pan, on medium-high heat, heat the EVOO. Add the onion and cook until tender, between 3-5 minutes.
  • Lower the heat to medium, add the fresh garlic and cook for ONE MINUTE, stirring constantly.
  • To the same pan, add the shredded chicken and all of the seasonings, including the Julio's and tomato bouillon. Stir well to mix with the onions, garlic and seasonings with the chicken.
  • Next, add the salsa and water and mix well and continuing cooking only until the salsa is warm.
  • Viola! You just created a masterpiece! Congratulations.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.