Shredded Chicken for Enchiladas, Tostadas, Tacos...

READY IN: 45mins
Recipe by JT'sMom

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.

Top Review by rebellemichelle

This was great! I actually ended up using the crockpot and had to modify it a bit because of that. I threw in 4 completely frozen chicken breasts, a can of petite diced tomato, one small can of tomato sauce, and half a cup of chicken broth. I cooked it for 6 hours and it shredded easily but next time I will cook it on the 8 hour setting so it cooks a little slower and infuses the flavour more. The chicken was delicious and moist and the sauce was out of this world! I made tacos with soft corn tortillas, guac, shredded cheese and sour cream with some Mexican rice. Amazing! thanks for the recipe I will definitely be making this again

Ingredients Nutrition

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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