• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Chicken Breast Recipes

    Freezer Burnt Chicken Breasts Rescue - Shredded Mexican

    Jul 19, 2010 | Last Updated Apr 16, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.47 from 28 votes

    So what can you do with freezer burnt chicken? Let's rehydrate them in broth then make Mexican shredded chicken for a variety of uses like enchiladas or burritos.

    freezer burnt chicken on a plate

    Table of Contents
    • ❄️Freezer Burnt Chicken
    • 👨‍🍳Method
    • ✔️Uses
    • 📖Associated Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    I'm so guilty. I'm sure nobody out there has ever had a full bag of freezer burnt skinless boneless chicken breast. But in the unlikely event this would happen to your stupid brother (my brothers are smarter than this), let's see if we can do something with this.

    I found a bag of those wholesale club chicken breast in the back of the garage refrigerator freezer we replaced last week. So this poor meat is dehydrated, tough, and tasteless. In other words, it is already a hockey puck.

    So I need to add moisture, texture, and taste—a job ideal for Mexican. I love to have shredded chicken for burritos and enchiladas, so on with the rescue.

    My Rating

    rating system 4

    A high 3 or low 4 will do here. Amazingly good, especially considering I would have tossed them. Now it is up to you if you want to go through the work and expense to do this. I think it is marginal.

    ❄️Freezer Burnt Chicken

    " Freezer burnt" meat is just dehydrated. It has to do with the water in the meat, freezing, and escaping the cells. With the water, the taste also goes, and the texture changes.

    Most methods of cooking will also pull water out of the cells. So just cooking it as usual never gives good results.

    You could try to "cut off" the burnt area, but the "good" area is also damaged. Not a good plan. The meat too far gone for brining to work, so just cooking in liquid (braising without the searing part) is the only reasonable plan. I took it as a personal challenge.

    👨‍🍳Method

    1. Simmer in chicken broth with some spices and onion for an hour. Bring it to a boil in a large dutch oven then move to a preheated 300-degree oven with a tight lid. I did not trim any fat since it can help moisturize things.
    2. Shred by hand so I could feel the texture and get rid of any tough areas. There were none.
    3. After re-hydration and shredding, spice it up well to cover any taste issues. I don't think there was any.

    ✔️Uses

    Honestly, the texture is off slightly, but most people won't notice, especially if used in a casserole. Mexican dishes with all that cheese, great sauces, etc. are great at hiding that mild shortfall.

    So here are some useful recipes.

    📖Associated Recipes

    Easy Chicken Enchilada Casserole in 60 Minutes

    Easy Sour Cream Chicken Enchiladas

    Chicken Enchilada Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Breast Recipes, Chicken Recipes, Mexican Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    frezer burnt chicken on white plate

    Preheat oven to 300°.

    Chopped onion on white board

    Chop onions.

    chicken in borth with chopped onion

    Add onion, two cans chicken broth, 1 tablespoon crushed garlic, 1 teaspoon cumin, and 1 teaspoon salt to a Dutch oven over medium-high heat. Mix well, add chicken and bring to boil.  Cover with lid and move to the oven for 1 hour.

    shredding chicken by hand

    Remove from the oven and move breast to a plate to cool for 15 minutes. Discard the liquid except for 1 cup. Then shred by hand. Move broth to a separate container.

    mixing shredded chicken with seasoning

    Add chicken and all part two ingredients back into the Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes until most of the fluid is evaporated. Remove from heat and use in burritos, enchiladas, etc.

    Chicken Enchilada Casserole
    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    Freezer Burnt Chicken Breasts Rescue - Shredded Mexican from 101 Cooking for Two

    Freezer Burnt Chicken Breasts Rescue - Shredded Mexican

    From Dan Mikesell AKA DrDan
    So what can you do with freezer burnt chicken? Let's rehydrate them in broth then make Mexican shredded chicken for a variety of uses like enchiladas or burritos.
    Tap to leave a Rating
    4.47 from 28 votes
    Print Email Text CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 1 hour 40 minutes
    Total Time: 1 hour 50 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric

    Step 1

    • 4-5 thawed freezer burnt skinless boneless chicken breast - do as many as you want
    • 28 oz chicken broth
    • 2 onions - chopped medium
    • 1 tablespoon garlic - crushed
    • 1 teaspoon cumin
    • 1 teaspoon salt

    Step 2

    • 15 oz tomato sauce
    • 2 tablespoons chili powder
    • 1 teaspoon black pepper
    • 1 teaspoon cumin
    • ½ teaspoon cayenne pepper
    • 1 cup broth - from step one
    • onion - most of the onion from step one

    Instructions

    • Preheat oven to 300°.
    • Chop onions.
    • Add onion, two cans chicken broth, 1 tablespoon crushed garlic, 1 teaspoon cumin, and 1 teaspoon salt to a Dutch oven over medium-high heat. Mix well, add chicken and bring to boil.  Cover with lid and move to the oven for 1 hour.
    • Remove from the oven and move breast to a plate to cool for 15 minutes. Discard the liquid except for 1 cup. Then shred by hand. Move broth to a separate container.
    • Add chicken and all part two ingredients back into the Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes until most of the fluid is evaporated. Remove from heat and use in burritos, enchiladas, etc.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips

    1. It is fine to trim back the worst parts.
    2. Do as many breasts as you want as long as they are covered by broth.
    3. Once rehydrated, you can change and spicing and use another way.
    4. Be sure to hand shred so you can sort out any parts with bad texture.
    5. OK to refrigerate for 2-3 days but do not refreeze.
    6. Some breasts are just too far gone for this to work well.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 102 kcal (5%) | Carbohydrates : 8 g (3%) | Protein : 14 g (28%) | Fat : 2 g (3%) | Saturated Fat : 1 g (5%) | Cholesterol : 36 mg (12%) | Sodium : 530 mg (22%) | Potassium : 485 mg (14%) | Fiber : 2 g (8%) | Sugar : 4 g (4%) | Vitamin A : 955 IU (19%) | Vitamin C : 7 mg (8%) | Calcium : 29 mg (3%) | Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published July 19, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Dogs in Snow 4
    Dogs in Snow 7
    « Grilled Tomatoes - Stuffed Italian Style
    What to Do With Leftover Beef Tenderloin? Philly Sandwiches »

    Reader Interactions

    Comments

    1. JL

      October 21, 2021 at 1:01 pm

      5 stars
      I made 5 spice chicken broth with your idea of dehydrating the chicken. Cooked it, shredded the chicken and we served the broth over budda bowls, it was amazing.

      Reply
    2. cindy h

      May 11, 2021 at 11:50 pm

      Fantastic solution to lightly freezer burned chicken. I cut off the parts that were so FB as to be white, then followed the 2 steps of the recipe. Took a portion, strained it, and made quesadillas with it, adding cheese and pickled jalapenos. loved it!

      Reply
    3. Marilyn Lafave

      January 25, 2021 at 1:08 pm

      I do not understand second part of recipe when you have discarded all broth except one cup and then you return chicken to pot with "Step 2 " ingredients. Could you explain this better?

      Reply
      • Dan Mikesell AKA DrDan

        January 25, 2021 at 1:30 pm

        Hi Marilyn,

        Welcome to the blog.

        You have removed and shredded the chicken at that point and the Dutch oven is empty. Add the shredded chicken and the ingredients listed in part 2 of the recipe (which includes the 1 cup of broth you saved.) Then bring to a boil and then decrease to simmer until the fluid is reduced.

        Dan

    4. Karen

      November 05, 2020 at 11:29 am

      Can all the cooking liquid from cooki g the freezer burnt food be saved to use as a base for soup?

      Reply
      • Dan Mikesell AKA DrDan

        November 05, 2020 at 1:22 pm

        Hi Karen,
        Welcome to the blog.
        Yep, you can freeze it for 3-4 months or refrigerate for a few days. I don't have a recipe for you though.
        Dan

    5. Kathy

      June 17, 2020 at 10:26 am

      5 stars
      I had quite a large package of freezer burned chicken and rescued them with your recipe. It turned out great. I made two large casseroles of enchiladas. I have one question. You say the chicken can be refrigerated for 2-3 days, but not to refreeze it. My question is, I cooked both casseroles, but we only ate one of them. Can the 2nd casserole of cooked enchiladas be frozen and reheated for another meal? (They're very moist.)Thank You

      Reply
      • Dan Mikesell AKA DrDan

        June 17, 2020 at 10:40 am

        Hi Kathy,

        Welcome to the blog.

        You can absolutely freeze it again in a casserole. Seal tight and I would say 1-2 months. Normally I would freeze a casserole for up to 3-4 months but the meat cells are still damaged - damaged but rehydrated - so they will leak fluid easily so I suggest not freeze for the long term.

        I would not refreeze the meat by itself. You are just asking for it to dehydrate again quickly. But in a cheesy saucy casserole... I think that is different.

        Glad it worked for you. Thanks for the rating and let me know if you have questions.

        Dan

    6. Jill

      June 10, 2019 at 2:38 pm

      Do you think this would work in a crock pot, too? Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        June 10, 2019 at 7:47 pm

        Hi Jill,
        Welcome to the blog.
        I believe it would work well. Fortunately, I haven't needed to do this for years. I would guess the times would be about double. That is a guess but my guesses are usually fairly good.

        Make sure the chicken reaches 165 before shredding. If you do it, please come back a comment so others will know.
        Dan

    7. Ed

      May 22, 2019 at 6:55 am

      5 stars
      Thanks! I managed to freezer burn a 5 pound bag of already frozen chicken breasts. The results were way beyond what I was expecting hence the 5 stars.

      Reply
      • Dan Mikesell AKA DrDan

        May 22, 2019 at 10:17 pm

        Hi Ed,
        Welcome to the blog.
        Glad you enjoyed the recipe. It was just something I had to do.
        Thanks for the note and rating.
        Dan

    8. Kate Gilgan

      January 02, 2019 at 1:00 am

      Yahoo! Thank you for this fabulous resource! I was gifted some wickedly freezer burned chicken breasts and your formula was a winner! I am so very pleased to have found someone willing to save food rather than just buying buying buying more!!

      Reply
      • DrDan

        January 02, 2019 at 11:02 pm

        Hi Kate,

        Welcome to the blog.

        I grew up poor in Iowa. This never happened and you didn't discard food that was safe to eat. I can easily afford to replace it but it is just wrong to me.

        I got rid of my large freezer to prevent this sort of thing from happening but still get an occasional touch of freezer burn. I just make sure I do this or a similar cooking method and use it. I won't claim it is the best chicken ever but it is quite good.

        Thanks for the note.
        Dan

    9. STony

      May 28, 2018 at 11:14 pm

      Our chicken breasts were not that freezer burnt, but had some after being there over 9 months and recipe worked great. I used three cloves of garlic in the first part and about four ounces of tomato sauce and 7 ounces of Pato brand chili sauce with a little less chili powder in 2nd part. We used some, without a lot of the sauce, for tacos tonight and I will make enchiladas out of the rest, using a lot of the sauce. Looks like a lot of other good recipes/ideas on your website. Thanks.

      Reply
    10. Aimee

      August 18, 2017 at 10:26 pm

      So glad I found this recipe to put some slightly freezer burned chicken breasts to good use! They made such tasty tacos that I don't think I'll ever use beef again! Thanks for the awesome recipe :)

      Reply
    11. Lida

      June 03, 2015 at 9:04 am

      4 stars
      This is really good! Especially, like was said, for something that was just going to be tossed anyway. And this is the only recipe I could find worth while for FB chicken. I plan on making homemade tortillas and using the chicken for tacos. Thanks!

      Reply
    12. Dr Dan

      January 31, 2013 at 10:02 pm

      I glad it worked out for you.

      Reply
    13. Andy Kintopf

      January 31, 2013 at 9:07 pm

      I made this recipe and put it in your enchilada recipe and also used your sauce recipe. It was so good! Thank you so much!

      Reply
    14. Alannah

      September 21, 2011 at 9:36 pm

      I found this from googling freezer burned chicken recipe and happened to have all the ingredients on hand so I thought "what the hell, otherwise its garbage". It was so amazing that I'm now making it for the second time with un-freezer burned chicken breasts specially bought for this! Thanks for the great recipe, cheers

      Reply
    15. Dr Dan

      July 19, 2010 at 6:05 pm

      I looked for other solutions but found nothing so I just winged it. I just had my second meal off it a few minutes ago and was great as leftovers also.

      Reply
    16. Sage

      July 19, 2010 at 5:31 pm

      Love that you were able to salvage and I am sure it tasted as if it had not been in such bad shape.
      Sounds like a grat recipe.
      Rita

      Reply

    Leave a Comment (Policy Link in Footer) Cancel 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.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact Me
    • The Shop
    • Links, Ads, and Guest Posts
    • Helpful Reader Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME