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Enchilada Chicken Recipe

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This recipe for Enchilada Chicken is from Our Family Cookbook, 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:  
2 lbs chicken breast, boneless, skinless
½ c yellow onion, diced
½ c green bell pepper, diced
¼ c cilantro, roughly chopped
2 tsp garlic, finely chopped
2 tsp salt
2 tsp white pepper
4 c water
Directions:
Directions:
This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all the ingredients are put in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1½ hours. If you desire, you can bake all of this in a covered dish in a 350º oven for about 3 hours for the same results.

The meat should be tender to the point where it begins to shred... some of it may require a quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away, refrigerate for up to 3 days, or freeze.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
3 hours, 15 minutes

 

 

 

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