SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
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
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.
SHREDDED CHICKEN FOR ENCHILADAS
Make and share this Shredded Chicken for Enchiladas recipe from Food.com.
Provided by cervantesbrandi
Categories Poultry
Time 1h15m
Yield 12 enchiladas
Number Of Ingredients 7
Steps:
- Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
- Pull the meat out of the sauce pan and set aside to cool.
- Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.
- Add in the tomatoes and cook until mushy about 10 minutes.
- Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
- Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
- Cook the enchiladas and serve.
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
- Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
- Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.
Provided by Kari Shifflett
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 10
Number Of Ingredients 10
Steps:
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g
SHARI'S SHREDDED CHICKEN ENCHILADAS
These shredded chicken enchiladas are a family favorite and easy to prepare.
Provided by HollyC
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix sour cream and salsa together in a bowl.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
- Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
- Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g
SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE
Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!
Provided by Scott Saylor
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
- Place an oven rack in the lower third of the oven. Preheat the broiler.
- Microwave tortillas until warmed, about 30 seconds.
- Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
- Broil in the preheated oven until properly melted and browned, about 3 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g
THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS
Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.
Provided by Varnerific
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
- Shred chicken with a fork.
- In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
- In a frying pan heat vegetable oil at about medium-high heat til hot.
- Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
- Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
- Spread remaining filling mixture across the top of the enchiladas.
- Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
- Bake uncovered for 30 minutes or until cheese appears melted.
Nutrition Facts : Calories 508.9, Fat 31.4, SaturatedFat 15.4, Cholesterol 106.7, Sodium 931.1, Carbohydrate 28.4, Fiber 3.5, Sugar 3.8, Protein 29.1
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SHREDDED CHICKEN ENCHILADAS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (8)Category Chicken, Dinner, EasyServings 4Total Time 30 mins
- To make the sauce, saute the onion until soft and translucent then add the garlic and spices and fry for another 30 seconds before adding the chopped tomatoes. Add the bay leaf, red wine and sugar (if using) and reduce the heat. Allow to simmer for 10-15 minutes until the sauce has reduced slightly. Season to taste then remove the bay leaf and blend until smooth.
- To make the filling, saute the onion in a large frying pan until soft and translucent then add the garlic and mushrooms and fry for another 5 minutes.
- Add the spices and fry until the pan dries out then add the chicken the tomatoes. Lower the heat and allow to saute for another 5 minutes until the tomatoes are broken up. Season to taste with lemon, salt and pepper and remove from the heat.
EASY CHICKEN ENCHILADAS (SHREDDED CHICKEN) - EASY …
From easychickenrecipes.com
Ratings 180Calories 773 per servingCategory Main Course
- In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
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