Shredded Chicken for Enchiladas, Tostadas, Tacos
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. A whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
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. A whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
- 1 tablespoon salt
- 1 garlic clove minced
- 1 1/2 teaspoons ground cumin
- 2 tablespoons butter
- water
- 1/2 medium onion chopped
- 4 boneless chicken breast halves
- 2 tablespoons tomato sauce
- 1 teaspoon marjoram
- 1/2 medium onion sliced
- 1/2 green bell pepper chopped
- 2 garlic cloves smashed
- 1 medium tomatoes seeded and chopped
- 1 1/2 teaspoons salt (to taste)
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup cilantro chopped (or to taste)
- 1/2 cup chicken broth (reserved)
- Carbohydrate 2.40189903155181 g
- Cholesterol 28.3726250026162 mg
- Fat 5.6755989084147 g
- Fiber 0.652051290007404 g
- Protein 7.84553686751198 g
- Saturated Fat 2.40342173242603 g
- Serving Size 1 1 serving(s) (85g)
- Sodium 501.188991192057 mg
- Sugar 1.74984774154441 g
- Trans Fat 0.477695838326134 g
- Calories 92 calories
Step-by-step
- Place first four ingredients in a pot.
- Add just enough water to cover the chicken.
- 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.
- 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.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
My Secret Weapon for Amazing Mexican Dishes: Perfectly Shredded Chicken
As a busy mom, time is my most precious commodity. I'm always looking for ways to streamline my cooking while still delivering delicious, homemade meals for my family. That's why I've perfected this recipe for shredded chicken – it's my secret weapon for elevating any Mexican dish from ordinary to extraordinary.
This isn't just any shredded chicken; this is flavor-packed shredded chicken. It's the foundation of countless meals in my house, from classic enchiladas and crispy tostadas to quick tacos on a busy weeknight. The best part? It freezes beautifully, so I always have a batch ready to go in the freezer, ready to transform a simple meal into a fiesta!
The recipe itself is incredibly straightforward. I start with simple ingredients – chicken breasts (though you can absolutely use a whole rotisserie chicken for even more convenience), onions, garlic, cumin, and a touch of marjoram. The combination of spices creates a depth of flavor that you just won't find in store-bought shredded chicken. I gently sauté the aromatics in butter before adding the chicken and simmering it until perfectly tender. Then, I add a little tomato sauce and some of the flavorful chicken broth for extra richness. The final touch? Fresh cilantro, for a pop of brightness.
One of the things I love most about this recipe is its versatility. It's the perfect base for so many dishes. I use it in enchiladas, layered with cheese and my homemade enchilada sauce, for a comforting and satisfying meal. It also makes amazing tostadas – I crisp up some tortillas, top them with the shredded chicken, black beans, salsa, avocado, and a dollop of sour cream. And let’s not forget tacos! These are a weeknight staple in our house, and this shredded chicken adds so much flavor compared to plain grilled chicken.
Beyond the ease and versatility, what truly sets this recipe apart is the time-saving aspect. Preparing a big batch on the weekend and freezing portions saves me hours during the week. I can pull it out, thaw it quickly, and have a delicious, homemade meal ready in minutes – perfect for those nights when I'm short on time but still want to serve something special to my family. I've even been known to add it to salads, quesadillas, or even just as a filling for baked potatoes for a quick and healthy lunch. The possibilities are truly endless!
Honestly, this recipe has become an indispensable part of my cooking repertoire. It’s more than just a recipe; it’s a time-saver, a flavor enhancer, and a ticket to quick and delicious Mexican meals. It’s a testament to the power of simple ingredients, thoughtful preparation, and a little bit of forward planning. Give it a try; I'm confident it will become a staple in your kitchen too.
Pro-Tip: Don't be afraid to experiment with the spices! Add a pinch of chili powder for a little heat, or swap the marjoram for oregano for a slightly different flavor profile. The beauty of this recipe is its adaptability to your own preferences.
So, what are you waiting for? Make a batch of this incredible shredded chicken today, and get ready to transform your Mexican cooking!
