| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Chicken, Cookbooks, Mexican | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | Cloves garlic, minced | |
| 4 | Jalapeno chiles, stemmed | |
| seeded and minced | ||
| 1 | Onion, chopped | |
| 6 | Tomatoes, small to mediums | |
| chopped | ||
| Shredded chicken from 2 | ||
| breasts approximately 2 | ||
| 1/2 cups below | ||
| 2 | t | Oregano |
| 1/2 | t | Salt, or to taste |
| 1 | c | Chicken broth |
| 2 1/2 | c | ps shredded filling. |
INSTRUCTIONS
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. (Bone-in meat seems to produce a more tender result.) Simmer the chicken or turkey in water to cover until just done. Remove the meat, reserving the broth for another use. 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. The yield will depend on the size of the cut used. Two medium- to large-size chicken breasts (4 split breasts) will yield approximately 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. Add the tomatoes, shredded chicken, oregano, salt, and enough chicken broth to barely cover the ingredients. Simmer; stirring frequently, until nearly all the liquid has evaporated. Yields approximately 2 1/2 cups shredded filling. Adapted for my collection recipes by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: La Cocina De La Frontera, by James W. Peyton Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 561
Calories From Fat: 316
Total Fat: 35.4g
Cholesterol: 0mg
Sodium: 5180.3mg
Potassium: 1857mg
Carbohydrates: 32.1g
Fiber: 11.7g
Sugar: 9.7g
Protein: 33g