Shreddedchickenforenchiladastostadastacos Recipes

CHICKEN TOSTADAS

Steps:

• Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
• In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
• To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...

Steps:

• Place first four ingredients in a pot. Add just enough water to cover the chicken.
• Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
• Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
• In a large pan, melt butter over low heat.
• Add the remaining ingredients listed, except tomato sauce, salt, and broth.
• Sauté until soft, about 10 minutes.
• Stir in shredded chicken and briefly sauté.
• Add tomato sauce and ½ cup of reserved broth.
• Salt to taste.

SHREDDED CHICKEN TACOS

Steps:

• 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

SHREDDED CHICKEN TACOS

Steps:

• In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
• Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
• Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
• Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!

EASY SHREDDED CHICKEN TACOS

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

SHREDDED CHICKEN FOR ENCHILADAS

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• Pull the meat out of the sauce pan and set aside to cool.
• Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes.
• Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
• Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
• Cook the enchiladas and serve.

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!