Shredded Chicken for Enchiladas |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I love enchiladas. This recipe is a good filling for them. Ingredients:
2 chicken breasts (bone in skin on) |
1 chicken bouillon cube |
4 roma tomatoes (chopped) |
1/4 white onion (chopped) |
1 jalapeno (minced, or a serrano if you like it spicy) |
2 garlic cloves (minced) |
1 tablespoon oil |
Directions:
1. 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.
2. Pull the meat out of the sauce pan and set aside to cool.
3. 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.
4. Add in the tomatoes and cook until mushy about 10 minutes.
5. Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
6. Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
7. Cook the enchiladas and serve.
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