Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Shredded Chicken Filling for Flautas, Tacos, and Enchiladas?
Upload a Picture Now

Rating: 4.5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Chilean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 118
% Daily Value**
Total Fat 7g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 451mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 7g
Protein 3g
Vitamin A  21%Vitamin C  85%
Calcium  5%Iron  10%
Potassium  16%Vitamin E  8%
** 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

Recipe Tags: Poultry Recipes

Date Added: November 01, 2009


1 Cup Chicken Broth unsaltd
1 Onion chopped medium
2 Tablespoons Olive Oil or lard
4 Cloves Of Garlic minced (up to 2)
2 Teaspoons Oregano crushed
1/2 Teaspoon Salt or to taste
4 Jalapeno Peppers stemmed
6 Tomatoes small to mediums
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools


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:

Posted by a Visitor - January 09, 2010
its easy n quick!!!
Comment Here:
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.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2018 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer