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! :-)
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!
This is a great recipe. I followed the instructions except the marjoram. I used this for enchiladas, a lentil recipe I have and chicken chili. Very versatile.
This is very tasty, and the chicken stays nice and moist. I double or triple the recipe and freeze the shredded chicken in quart-size freezer bags (about 2 cups per bag). Then I have cooked chicken on hand any time I want to make tacos, burritos, enchiladas, etc.
Like most raters, I gave this five stars because it provides a great start. During the broth-making phase, I added chopped celery and 1/2 teaspoon of course black pepper. Unless I'm making soup, I usually puree the broth after I remove the chicken...which is what I did for this recipe. I also only used half of the salt. I did not use the bell pepper (not my favorite taste), but added fresh jalapeño. During a taste test, I added a dash more of ground cumin. The taste testers thought the pepper was "eye-opening" (LOL), but I liked it...so I'm keeping it in this review. I read a review that talked about using canned diced tomatoes. I made the broth almost the same way (with zero salt this time)...then added mexican style diced tomatoes (for those of you with access to the beauty that is HEB). I thought it was better than my first modified version...even though it tamed my black pepper broth. :)
This recipe is so delicious! I thought I was eating at an authentic Mexican restaurant. Thank you for the great recipe!
This recipe is terrible! Make tacos like this and you'll bust your butt making bland tacos. The two stage cooking method is ridiculous. So is the high salt content. And who ever made "authentic" Mexican chicken filling without chili powder? Keep searching... The best shredded chicken is from a crock pot. For four breasts you need one 15oz can of diced tomatoes and 1/2 cup of chicken broth for liquid. Then look up taco seasoning recipes and experiment.
This is an astounding recipe. It is so multi-use. I used it in enchiladas. Perfecto!
This recipe is absolutely delicious!! I am kind of picky about my tastes, which is pretty basic (i am a lover of kid friendly type foods). I am absolutely addicted to chicken quesadillas, and every time i go to a restaurant with them on the menu thats usually what I get. The thing that sucked was that I could never make a quesadilla at home that tasted anywhere near as good as at restaurants. That is until now!!! This recipe was actually quite simple, but the tastes are absolutely amazing!! I can now finally make spectacular quesadillas at home!! Love love love it!!
This was awesome and super simple. I used canned, diced tomatoes with green chilies in them (which I drained most of the liquid from) but otherwise followed the directions as written. Really, really great. Will make again.