Mark published on December 29, 2007
Mexican Shredded Chicken Filling
Total time: 15 minutes
Yields: 4 1/2 cups
Author: Lavanda
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Ingredients
- 2 pounds chicken breast meat
- 1 pound tomatillo
- 7 ounces ORTEGA® Diced Green Chiles
- 2 garlic cloves
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 2 teaspoons cilantro, chopped
Instructions
Combine tomatillos, chiles, garlic and salt in food processor or blender; cover.
Process for 1 minute or until mixture is smooth.
Heat vegetable oil in large skillet over medium-high heat.
Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
Stir in tomatillo mixture and chicken.
Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
Remove from heat; stir in cilantro.
Combine tomatillos, chiles, garlic and salt in food processor or blender; cover.
Process for 1 minute or until mixture is smooth.
Heat vegetable oil in large skillet over medium-high heat.
Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
Stir in tomatillo mixture and chicken.
Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
Remove from heat; stir in cilantro.
Notes
Use for filling in burritos, tacos, enchiladas or tamales. Per Lavanda, do not use canned chiles; use fresh to taste.
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