Shredded Chicken for Enchiladas

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

I love enchiladas. This recipe is a good filling for them.

Ingredients Nutrition

Directions

  1. 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.
  2. Pull the meat out of the sauce pan and set aside to cool.
  3. 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.
  4. Add in the tomatoes and cook until mushy about 10 minutes.
  5. Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
  6. Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
  7. Cook the enchiladas and serve.
Most Helpful

4 5

This was a pretty good recipe and easy to remember! I used chicken thighs since we are on a bit of a budget and it worked just as well.