Ingredients
-
4
-
1/2
-
2
-
1
-
-
2
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
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 IMHO. COOK’S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts., Can this sauce be frozen without damaging the taste or texture? Thanks.
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Steps
|
1
Done
|
Place First Four Ingredients in a Pot. Add Just Enough Water to Cover the Chicken. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
in a Large Pan, Melt Butter Over Low Heat. |
|
5
Done
|
Add the Remaining Ingredients Listed, Except Tomato Sauce, Salt, and Broth. |
|
6
Done
|
Saut Until Soft, About 10 Minutes. |
|
7
Done
|
Stir in Shredded Chicken and Briefly Saut. |
|
8
Done
|
Add Tomato Sauce and Cup of Reserved Broth. |
|
9
Done
|
Salt to Taste. |
