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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 10 servings |
||
| Calories 111 | ||
| Calories from Fat 50 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 1146mg | 47% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 2.8g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.1g | ||
| Protein 12.4g | 24% | |
Shredded Chicken for Enchiladas, Tostadas, Tacos...
By: JT'sMom
May 24, 2006
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas or tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOKS NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
SERVES 10
Ingredients
- 4 boneless chicken breast halves
- 1/2 medium onion, sliced
- 2 garlic cloves, smashed
- 1 tablespoon salt
- water
- 2 tablespoons butter
- 1 garlic clove, minced
- 1/2 medium onion, chopped
- 1 medium tomato, seeded and chopped
- 1/2 green bell pepper, chopped
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon marjoram
- 1/4 cup cilantro, chopped (or to taste)
- 1 1/2 teaspoons ground cumin
- 2 tablespoons tomato sauce
- 1 1/2 teaspoons salt (to taste)
- 1/2 cup chicken broth (reserved)
Directions
1
Place first four ingredients in a pot. Add just enough water to cover the chicken.2
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.3
Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.4
In a large pan, melt butter over low heat.5
Add the remaining ingredients listed, except tomato sauce, salt, and broth.6
Sauté until soft, about 10 minutes.7
Stir in shredded chicken and briefly sauté.8
Add tomato sauce and ½ cup of reserved broth.9
Salt to taste.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Bobeana
On Oct 16, 2008
This was exactly the kind of chicken recipe that I was looking for! It does taste like the chicken they serve in the chimichangas at my favorite mexican restaurant! I put this chicken in the Oven-fried chimichangas (Oven-Fried Chicken Chimichangas) and it was wonderful! I also added a chopped jalapeno to give it a little kick!
From: dragonflydmc
On Oct 10, 2008
I made this last weekend and really liked it. I doubled the recipe and I think I will use the second half when I make Chicken Tortilla Soup sometime soon. I love it when I have something nice like this in the freezer that cuts my time in the kitchen during the week. Thanks for posting this delicious recipe! Debby
From: StarMom3
On Jan 29, 2007
This was ABSOLUTELY AMAZING!! We LOVED it!! I totally should have doubled the recipe because this went so fast! Because I have picky eaters who won't touch something if they see a veggie, after I sauted the seasonings in butter, I placed it all in a small blender I have and blended everything before I added the chicken, tomato sauce and broth. We were all raving about how delicious this was! My picky eaters devoured it (never realizing there were veggies)!! It was very VERY easy to make! Definately adding to our recipe list! Simply outstanding!! Wish we could give more than 5 stars! I can't believe no one reviewed this yet!! Thank you JT'sMom so much for posting this delicious mixture!!
From: Merlot
On May 14, 2007
I made Enchiladas for our friends using this shredded chicken. Let me tell you...everyone LOVED it and asked for the recipe. I'm going to make up another batch to freeze so all I have to do is heat it up for my next "fix" of this. Great recipe, JT's Mom...thanks for sharing.
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