Savory Shredded Chicken Filling for Mexican Delights
Transform your favorite Mexican dishes with this flavorful shredded chicken filling that's perfect for enchiladas, tostadas, and tacos. Utilizing a blend of spices and fresh ingredients, this recipe adds an authentic taste that's sure to elevate your meals. With a perfect balance of tenderness and zesty flavor, it's a versatile filling that can be doubled and frozen, ensuring you always have some on hand for a quick and delicious weeknight dinner. Whether you're hosting a gathering or simply cooking for your family, this shredded chicken will always impress, making any ordinary taco night feel like a fiesta!
10
Servings
230
Calories
16
Ingredients
Ingredients
boneless chicken breast halves
4 (trimmed)
medium onion
1/2 (sliced)
garlic cloves
2 (smashed)
salt
1 tablespoon
water
as needed
butter
2 tablespoons
garlic clove
1 (minced)
medium tomato
1 (seeded and chopped)
green bell pepper
1/2 (chopped)
coarse ground black pepper
1 teaspoon
marjoram
1 teaspoon
cilantro
1/4 cup (chopped (or to taste))
ground cumin
1 1/2 teaspoons
tomato sauce
2 tablespoons
salt
1 1/2 teaspoons (to taste)
chicken broth
1/2 cup (reserved)
Instructions
1
In a large pot, combine the boneless chicken breast halves, sliced onion, smashed garlic cloves, and salt. Pour in enough water to cover the chicken completely.
2
Bring the mixture to a slow boil, then cover and reduce the heat to maintain a gentle simmer. Cook for approximately 20 - 25 minutes, or until the chicken is fully cooked. If using a whole frying chicken, increase the cooking time to about 50 - 60 minutes.
3
Once cooked, carefully remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks or your hands, then refrigerate to cool completely if preferred. If using a whole chicken, remove the meat from the bones and shred it finely. Reserve the chicken broth for later use.
4
In a large skillet, melt the butter over low heat. Add the chopped onion, minced garlic, chopped tomatoes, and green bell pepper. Sauté the mixture for about 10 minutes, or until the vegetables are tender and fragrant.
5
Stir in the shredded chicken and sauté for an additional 2-3 minutes to allow the flavors to meld.
6
Add the tomato sauce, ½ cup of reserved chicken broth, black pepper, marjoram, cumin, cilantro, and additional salt to taste. Stir well and let the mixture simmer for another 5 minutes, allowing the flavors to fully develop.
7
Adjust seasoning if necessary, then remove from heat and serve as a filling for enchiladas, tostadas, or tacos.
Nutrition Information
8g
Fat
3g
Carbs
34g
Protein
230mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What Mexican dishes can I make with this shredded chicken filling?
This flavorful chicken filling is perfect for enchiladas, tostadas, and tacos.
How many servings does this recipe yield?
The recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains 230 calories.
How much protein is in one serving of this chicken filling?
There are 34 grams of protein per serving.
How long does it take to cook the chicken breast?
Boneless chicken breast halves should be cooked for approximately 20-25 minutes.
Can I use a whole frying chicken for this recipe?
Yes, you can use a whole frying chicken, but you must increase the boiling time to 50-60 minutes.
What is the fat content per serving?
There are 8 grams of fat per serving.
How many carbohydrates are in this recipe?
This recipe contains 3 grams of carbohydrates per serving.
What ingredients are needed to boil the chicken?
You will need boneless chicken breast, sliced onion, smashed garlic cloves, salt, and water.
Should I save the chicken broth from boiling?
Yes, reserve at least 1/2 cup of the chicken broth to use later in the sauce.
How should I shred the cooked chicken?
You can shred the chicken using two forks or your hands after it has cooled slightly.
What vegetables are sautéed for the filling?
The filling uses chopped onion, minced garlic, seeded and chopped tomato, and green bell pepper.
What type of fat is used to sauté the vegetables?
The recipe calls for 2 tablespoons of butter.
How long should the vegetables be sautéed?
The vegetables should be sautéed for about 10 minutes until tender and fragrant.
What spices provide the authentic Mexican flavor?
The recipe uses ground cumin, marjoram, cilantro, and coarse ground black pepper.
How much cumin is required?
The recipe requires 1 1/2 teaspoons of ground cumin.
How much tomato sauce is added to the filling?
You should add 2 tablespoons of tomato sauce.
Is this recipe freezer-friendly?
Yes, the recipe description notes it can be doubled and frozen for later use.
How long do I simmer the mixture after adding the spices and sauce?
Let the mixture simmer for another 5 minutes to allow flavors to fully develop.
What is the sodium content of this dish?
There is 230mg of sodium per serving.
How much cilantro is recommended?
The recipe calls for 1/4 cup of chopped cilantro, or to taste.
Does the recipe include marjoram?
Yes, it includes 1 teaspoon of marjoram.
How much garlic is used in total?
The recipe uses 2 smashed garlic cloves for boiling and 1 minced garlic clove for the sauté.
What is the preparation for the tomato?
The tomato should be seeded and chopped.
How much green bell pepper is used?
The recipe uses 1/2 of a green bell pepper, chopped.
Can I adjust the salt level?
Yes, the recipe suggests adding 1 1/2 teaspoons of salt or adjusting to taste.
How many total ingredients are in this recipe?
There are 16 ingredients listed in the recipe.
Should the chicken be refrigerated after shredding?
You can refrigerate the shredded chicken to cool it completely if preferred before adding it to the skillet.
How long do I sauté the chicken with the vegetables before adding the sauce?
Sauté the shredded chicken with the vegetables for 2-3 minutes to meld the flavors.
What is the main liquid used to simmer the final filling?
A combination of tomato sauce and 1/2 cup of reserved chicken broth is used.