Twice Cooked Chicken For Tacos And Enchiladas Recipes

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...

Shredded Chicken for Enchiladas, Tostadas, Tacos... image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and 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). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Provided by JTsMom

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

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 tomatoes, 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)

Steps:

Place first four ingredients in a pot. Add just enough water to cover the chicken.
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.
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.
In a large pan, melt butter over low heat.
Add the remaining ingredients listed, except tomato sauce, salt, and broth.
Sauté until soft, about 10 minutes.
Stir in shredded chicken and briefly sauté.
Add tomato sauce and ½ cup of reserved broth.
Salt to taste.

TWICE-COOKED CHICKEN FOR TACOS AND ENCHILADAS

Twice-Cooked Chicken for Tacos and Enchiladas image

Make and share this Twice-Cooked Chicken for Tacos and Enchiladas recipe from Food.com.

Provided by Frugal Momma

Categories Chicken

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked chicken (dark or white meat)
4 cups water (that's right)
1 tablespoon cumin powder
1/2 teaspoon chili powder
1 -2 teaspoon salt
2 teaspoons garlic powder

Steps:

Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.

Nutrition Facts : Calories 102.9, Fat 4, SaturatedFat 1, Cholesterol 42, Sodium 515, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 14.5

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