- Shredded chicken; alternatively, boneless chicken breasts that have been halved can be used instead.
- Half a medium-sized onion, sliced
- One minced garlic clove
- Two crushed garlic cloves
- One medium-sized tomato, seeded and chopped.
- Water and a tablespoon of salt
- Half a cup of chicken broth
- Two tablespoons of tomato sauce
- A teaspoon of ground cumin
- Half a cup of chopped cilantro
- One teaspoon of marjoram
- One teaspoon of fresh, coarse, ground black pepper
If you like chicken but suck at preparing dinner, then using shredded chicken is probably the easiest workaround. Personally, having shredded and cooked chicken in the freezer has come to my rescue on several dinner occasions. The beauty of shredded chicken is that there are many ways it can be integrated into a recipe and leftover chicken can be used in its place as well. Take, for example, chicken quesadilla suizas, baked buffalo chicken taquitos, buffalo chicken pizza rolls, sloppy chicken joes, and white chicken enchiladas, among others. My favorite is the shredded chicken for enchiladas, tostadas, or tacos.
Shredded chicken for enchiladas, tostadas, or tacos
The cooking time for this meal is a mere 30 minutes, which extends to 45 minutes full preparation time. The recipe is a traditional Mexican one for tacos, tostadas, and enchiladas dishes. The boneless chicken breasts are preferred, although the following can be used instead: a whole chicken, or chicken giblets from which excess fat has been removed. This recipe is for 10 people and for a lesser number the ingredient measurements should be adjusted accordingly.
- Put a cooking pot on the oven and turn on the heat. Having previously halved or shredded them, add the boneless chicken breasts, together with the sliced onions, crushed garlic cloves, and a tablespoon of salt. Add enough water to cover the chicken.
- Boil the mixture, all the while covering the pot. After the mixture has come to the boil, reduce the heat and simmer until the chicken is cooked. This should take a maximum of 25 minutes. If the chicken was not cut into smaller pieces, it might take 50 minutes to an hour to get them ready.
- Let the chicken cool. To quicken the process, remove it from the pot and, if possible, place in the refrigerator. Remove the meat from the bones and shred the chicken. Reserve the broth.
- Melt butter over low heat in a different pan. Add the all other ingredients except salt, tomato sauce, and broth into the pan.
- Sauté for a minimum of 10 minutes until soft. Add the shredded chicken and continue to sauté for a few more minutes. Add the reserved broth and the tomato sauce to the mixture and continue to cook. Salt the food to taste.
- The recipe can be served with a variety of foods like chapatti, rice, or spaghetti. The total number of calories is 111.4; the cholesterol level is 13 percent, while sodium is 47 percent.