Shredded Chicken for Mexican Foods
This method has really helped make my Mexican meals better - it's very similar to the shredded chicken in the dishes at Mexican restaurants and is also good for soups and casseroles - just leave out the stronger spices if you want.
Ingredients
- Boneless, skinless chicken breasts (as many or few as you like)
- Chicken broth/stock (from the box)
- salt and pepper
- few cloves of garlic - peeled and cut in half and few cloves crushed
- about 1/2 cup thinly sliced onion
- 1/2 - 1 whole jalepeno - seeded and minced
- olive oil
Method
Place the chicken and halved garlic cloves in large pot and cover with broth. Cover pan tightly and simmer for about 20 minutes or until chicken is no longer pink inside. Try not to overcook - leads to dry chicken. Place breasts one at a time in large bowl. With 2 forks, shred chicken as finely as possible (this process is somewhat time-consuming, but worth it). Cover bottom of another pan with olive oil and add jalapeño, crushed garlic, onions and salt and pepper to taste. Sauté until soft and add chicken. Cook for a few minutes, adding extra broth to desired consistency. Use for quesadillas, enchiladas, chicken chili, tacos, casseroles, etc. I do about 6 or more breasts at once and keep the leftover in my fridge or freezer for later use. Helps with quick dinner prep.
Recipe is courtesy of: Angie
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Angie Secor
Influences: healthy meals that my kids will eat; fresh ingredients; comfort foods
Location: Cedar Springs, Michigan
Favorite Piece of Cooking Equipment: large chefs' knife
Favorite Recipes: marinara sauce; citris roast chicken; garlic marinade for grilled chicken; chili
What else? I love to get recipes from my friends so that I know they work and taste great!