** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Shredded Chicken Filling for Flautas, Tacos, and Enchiladas
1. Directions for shredded chicken or turkey: Use chicken or turkey breasts, skin removed Usually shredded chicken and turkey is made from the breast, but you can substitute dark meat.
2. (Bone-in meat seems to produce a more tender result).
3. Simmer the chicken or turkey in water to cover until just done.
4. Remove the meat, reserving the broth for another use.
5. When the meat is cool enough to handle, remove it from the bones, cut into 1-inch pieces, and shred it in a food processor fitted with a plastic blade.
6. The yield will depend on the size of the cut used.
7. Two medium- to large-size chicken breasts (4 split breasts) will yield approximately 2 1/2 cups shredded filling.
8. Directions for filling: In a skillet or Dutch oven heat the olive oil over medium heat and saute' the garlic, chiles, and onion until soft but not browned.
9. Add the tomatoes, shredded chicken, oregano, salt, and enough chicken broth to barely cover the ingredients.
10. Simmer; stirring frequently, until nearly all the liquid has evaporated.
11. Yields approximately 2 1/2 cups shredded filling.
Comments on Shredded Chicken Filling for Flautas, Tacos, and Enchiladas Recipe:
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Posted by a Visitor - January 09, 2010
its easy n quick!!!
Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 85% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Poultry, Garlic, Onion, Olive Oil allergies.
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