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    You are in: Home / Recipes / Twice-Cooked Chicken for Tacos and Enchiladas Recipe
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    Twice-Cooked Chicken for Tacos and Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Frugal Momma's Note:

    I make this chicken from my leftover, roasted chicken for tacos or my yummy, Yogurt Enchiladas.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
    2. 2
      Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
    3. 3
      The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

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    Nutritional Facts for Twice-Cooked Chicken for Tacos and Enchiladas

    Serving Size: 1 (249 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 102.8
     
    Calories from Fat 36
    35%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 42.0 mg
    14%
    Sodium 514.9 mg
    21%
    Total Carbohydrate 1.5 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 14.4 g
    28%

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