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Shredding Chicken and Chicken Enchiladas

08 December 2012

I brought some boneless chicken breasts down from the freezer and had them thawing in the fridge when I realized that I had no idea what to make with it. I was tired of cooking the same ol' BBQ baked chicken which entails just spreading a bottle of store-brand BBQ sauce over the breasts and cooking. So I went recipe hunting. I found a great recipe for Chicken Enchiladas from SkinnyTaste. There are actually hundreds of great recipes to try out on her blog. Below is my adapted version that turned out excellent but it all started with shredded chicken. 

Did you know that you could shred chicken with a KitchenAid Blender? Yup! That's right. I was skeptical myself. After cooking, while the chicken is still hot, you place it in the blender. I actually placed all three breasts in at the same time. Using the flat beater attachment you shred those suckers in under a minute! I found this on Pinterest and I couldn't believe that it worked! Pinbusted!!!


Chicken Enchilada Recipe (makes about 8-10 enchiladas)
Enchiladas are soft shell tortillas covered in a red sauce and baked.

Ingredients

  • 3 boneless chicken breasts cooked and shredded 
  • 1 large can of tomato sauce or 2 cups
  • 1 can of fat free chicken broth or 1 cup
  • shredded cheese
  • spices*: chili powder (1 tbsp), oregano (1 tbsp), cumin (1 tbsp), cilantro (1/2 tbsp)
  • 1 cup diced onion
  • 1 tbsp vegetable oil
  • 8-10 tortillas
  • 1 baking dish
  1. Prepare the sauce by adding tomato sauce and chicken broth to a saucepan with 1/2 tbsp of chili powder, cumin, cilantro. Simmer.
  2. Preheat the oven to 350 degrees.
  3. In a warm saute skillet add the vegetable oil and saute the onions. Add the shredded chicken and cook for several minutes to warm it up. Add the oregano, remaining chili powder and cumin. Add 1/2 a cup of the sauce mixture into the skillet and mix. Stir and cook for 5 minutes. 
  4. Fill each tortilla with the filling and roll so that the seam is on the bottom of the baking dish. 
  5. Cover the tortillas with the remaining sauce and sprinkle cheese over the top. 
  6. Bake at 350 for 25 minutes and enjoy! 


*garlic can also be added but I have a garlic intolerance so I omit it from my cooking. 

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