Marylou's Chicken El Toro

Marylou's Chicken El Toro

Marylou 0

"No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas."

Ingredients 1 h {{adjustedServings}} servings 706 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
  2. Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
  3. Serve over flour tortillas and garnish with sliced olives and sour cream.
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Reviews 32

  1. 42 Ratings


Very good and so easy! I added some garlic and a little cumin and cayenne as well as sauting a few cloves of garlic with the onion. We like things spicy so I used medium salsa and it was perfect 'heat'. Used a cheddar/jack mix for a little more flavor. We all enoyed these as burritos very much.


This is a very easy dish and a great addition to any recipe box. I have made this for certain guests that we have over and it is often requested from return visitors. I highly recommend especially for people with little time on there hands.


This recipe defiantly needs some help, otherwise it's just salsa and chicken. Not very appealing. First off, I added some finely crushed garlic to my onions for frying. I also added some fresh chopped chilies to fry also. It really bring the taste out, but be careful not to add too much if you don't like it spicy. When adding my shredded chicken to my onions. I stirred that around for awhile before adding the salsa to bring the flavor to the chicken. Before leaving it to simmer, add some ground cumin and coriander. And taste it to see if it needs any cayenne powder. About half way through simmering add some black beans. And last but not least, toast your flour tortillas. I put mine in the toaster and turned out Excellent! Don't forget your sour cream, and enjoy. I will defiantly make again! My Husband Loved it!!!