Shredded Chicken for Enchiladas

READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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