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Mexican Pulled-Chicken Filling for Chicken Enchiladas Recipe

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This recipe for Mexican Pulled-Chicken Filling for Chicken Enchiladas is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pieces (2 full breasts) boneless, skinless chicken
1 lime
1 small onion, quartered
1 bay leaf
2 stems fresh oregano
1 can (14 oz.) fat-free chicken broth
1 cup water
Coarse salt, to taste
2 Tbsp. tomato paste
1/2 tsp. each (a pinch or two) ground cumin and chili powder
Directions:
Directions:
Rub chicken breasts with juice of 1 lime to tenderize. Place chicken in a pan with next 5 ingredients. Bring to a boil, reduce heat to medium, and poach for 15 minutes. Drain and transfer chicken to a bowl. Discard oregano stems, bay leaf, and onion. Shred up chicken with 2 forks. Add tomato paste, seasonings, and a bit of salt. Work the paste through the chicken evenly. To reheat this mixture, add a touch of chicken broth or water to a small pan and simmer filling for a minute or two.

Freezes well.
Personal Notes:
Personal Notes:
This chicken filling can be used in soft tacos, tostadas, burritos, or enchiladas (See "Chicken Enchiladas with Encinada Enchilada Red Sauce" recipe in Main Meals).

 

 

 

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