When it comes to dinner–fast is king.
I roasted off 2 fryer chickens and shredded to use for multi meals and kept the bones to make my own chicken stock–perfect. But if pressed for time, a rotisserie chicken will work great too!
Freezing the shredded chicken for later meals is a great way to save time and this recipe is benefited from my efforts. Delicious and easy. The only other part to the recipe that was needed and took only 20 minutes was the rice–but that’s easy. So if you have picky eaters who don’t want the mexican fare, then for my littles, I just served up rice and chicken with a little butter and salt and boom! Everyone’s happy.