Shredded Chicken for Enchiladas, Tostadas, Tacos...

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

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I love this recipe, it makes it easier when craving a local restaurants chimichanga, and we can't make it out. I never have the green pepper or tomato on hand so I use canned diced tomatoes and my family loves it. Thanks for the great addition to my mexican food cravings that I can now satisfy with more than ground beef tacos.

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Great recipe, freezes perfectly. I made a whole chicken in the crock pot, then shredded it, and it made the recipe even better.

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I need 10 stars for this. SUPER duper easy and gosh the flavors are out of this world! First time ever making chicken tacos. Hubby had 6! Just amazing!! Made exactly as written, fresh tomatoes out of the garden (used 2 roma style to equal 1 regular). This is going to now be a frequent dish in my rotation. Thanks for one awesome recipe!

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Made this and froze some. Used with Simply Sour Cream Chicken Enchiladas Simply Sour Cream Chicken Enchiladas - fantastic! Wonderful flavor to be used in any Mexican recipe calling for chicken!

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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!!

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This recipe is amazing!! I made it and everyone love it.. seriously even the kids wanted more. Im making it again for my cousing bday party and i printed the recipe to pass it along because i know people will ask for the recipe. thank you for posting this recipe. :)

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This is great! Never again will I use plain (or just lightly seasoned) boiled chicken in my enchiladas! I also love this on top of a big green salad. I didn't have any marjoram, but otherwise made as written. This one is going in my "make over and over and over again" collection! (Just a tip: Double the recipe and freeze it! You will be glad to have this on hand!)

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I made this exactly as written except I substituted oregano for marjoram and it was great! Very moist and flavorful. I loved the fact that this recipe gets its flavor from fresh vegetables and wasn't overly salty.

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This recipe is truly fantastic and tastes identical to the Mexican restaurants in my area. I made it in the crock pot which was so easy and really helped to build the flavor. I eliminated the butter and chicken broth because the juice of the chicken was more than enough to bring flavor and moistness to the dish. I also used a can of diced tomatoes with chilis. It cooked for about 6 hours and turned out perfect! The best part is that the following day, it tasted even better! thanks for sharing this recipe!

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I am in love with this chicken! So easy to make and tastes like it came straight from a restaurant. I use the chicken for tacos specifically and my husband has requested them for dinner every night this week. Needless to say, I have fulfilled his requests!

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Awesome recipe. I used this recipe for my chicken enchiladas and man oh man..is it good. Thank you for the recipe.

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Excellent! I'll definitely make this again in a much larger batch so I have some for the freezer. I made a small portion without tomatoes and tomato sauce (picky eater) and found it to be just as tasty. The non-tomato version could work well for a wide variety of other recipes. The rest of the family enjoyed the full version--tomatoes and all. We had zero leftovers. 10 stars!

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This is my go to recipe for tacos, tamales, etc. We love it!

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I rarely leave reviews, even for things I love. But for this recipe, I MUST stop and join the chorus singing praises. This chicken is amazing, and I am so excited to serve it to guests tonight! I made it ahead of time so it could sit (someone said it tastes even better the next day) and excluded the peppers and cilantro for my picky eaters. Thank you so much for sharing such an outstanding recipe!!

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My gosh, this recipe is fabulous! We do Mexican food quite often, and usually use chicken...but my standard way has always been to just boil the chicken in salted water, shred, then fry it with onions, jalapenos, and garlic until the veggies are done. THIS way, though, is so much better! I've used this chicken filling for taqueria-style tacos, enchiladas, and taquitos with great results. I followed the recipe exactly except the marjoram...I don't keep marjoram in my spice cabinet, so I left that out and didn't miss it at all. This is part of our regular rotation. Thanks again!

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Not what I was expecting, but carries a unique taste that grows on you. I omit the tomato sauce and reduce the cilantro, but otherwise, great as-is.

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Wonderful recipe. I too utilized the crock-pot for the initial steps as some of the other raters have said. I couldn't find boneless chicken with skin. Since the recipe doesn't say, I assumed skin on for the potential added flavor going into the broth. So I did use 3 rather large chicken breast halves with bone. I also left out the cilantro as I don't care for cilantro and had forgotten the fresh tomato at the store so substituted canned diced tomato. Otherwise, I followed the recipe as listed and, really, it was wonderful. I served it as filling for tacos with some homemade corn tortillas, taco sauce, lettuce and crumbled queso fresco and it was really nice. I had my parents over and it made for a lovely dinner. I had leftovers for lunch today and I think the chicken was even better today. I'll have to try it in some enchiladas and thank you for the comment about freezing well. I freeze a lot of my meals for easy access and it's always nice when a poster gives a heads up on whether the dish will take well to that process. So, wonderful recipe, thank you for sharing! :-)

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