Shredded Chicken Recipe Recipe For Stuffed

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MEXICAN SHREDDED CHICKEN



Mexican Shredded Chicken image

This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!

Provided by IceCreamCaker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 6

Number Of Ingredients 10

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

Steps:

  • Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
  • Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken to a plate and shred with 2 forks.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g

EGGPLANT STUFFED WITH SHREDDED CHICKEN



Eggplant Stuffed with Shredded Chicken image

Number Of Ingredients 12

Shredded Chicken
1 large eggplant
1 teaspoon salt
3 tablespoons olive oil
1/2 medium white onion, finely chopped
2 medium tomatoes, peeled and finely chopped
1 to 2 jarred jalapeño pepper (en escabeche), seeded and finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 cup grated manchego, asiago or American cheese
2 tablespoons bread crumbs
2 tablespoons finely chopped fresh parsley

Steps:

  • 1. Prepare the shredded chicken. Cover and refrigerate. Cut the eggplant in half lengthwise. With a sharp knife, score the cut side of the eggplant, but do not cut through the skin. Sprinkle the cut sides with 1/2 teaspoon of the salt, turn cut side down and let sit for 20 minutes. Rinse the eggplant and pat dry with paper towels. 2. Preheat the oven to 375°. Rub 2 tablespoons of the oil all over the eggplant and place on a baking sheet. Cover with foil and bake in preheated oven until tender, about 30 minutes. Remove from the oven and cool. When cool enough to handle scoop out the eggplant pulp, leaving the skin and about 1/2 inch of pulp intact. Reserve the eggplant shells. Finely chop the pulp with a knife and reserve. 3. Heat the remaining tablespoon of oil in a skillet and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the tomato, jalapeño, oregano, cumin, and reserved chopped eggplant. Cook, uncovered, stirring frequently, until the mixture thickens, 12 to 15 minutes. Stir in the reserved shredded chicken. 4. Fill the eggplant halves with the chicken stuffing. Place on a foil-lined baking sheet. Mix the cheese, bread crumbs, and parsley. Sprinkle on top of the eggplant shells. Bake in preheated oven until the eggplant shells are soft and the filling is hot and golden brown on top, about 25 minutes. Serve hot or at room temperature.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY



Buffalo Chicken Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce

Provided by Catie Sorrano

Categories     Dinner

Yield 8 servings

Number Of Ingredients 8

1 box jumbo pasta shell
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blue cheese, optional
3 cups chicken breast, cooked, shredded, or cubes
1 packet McCormick's original Buffalo wing seasoning
1 package cream cheese
1 tablespoon hot sauce, if desired on top on shells

Steps:

  • Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
  • In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
  • Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
  • Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams

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