Twice Cooked Chicken For Tacos And Enchiladas Recipes

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SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...



Shredded Chicken for Enchiladas, Tostadas, Tacos... image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Provided by JTsMom

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

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.

EASY OVEN-BAKED CHICKEN TACOS



Easy Oven-Baked Chicken Tacos image

These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g

HONEY-LEMON CHICKEN ENCHILADAS



Honey-Lemon Chicken Enchiladas image

Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. -Kristi Moak, Gilbert, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup honey
2 tablespoons lemon or lime juice
1 tablespoon canola oil
2 teaspoons chili powder
1/4 teaspoon garlic powder
3 cups shredded cooked chicken breast
2 cans (10 ounces each) green enchilada sauce
12 corn tortillas (6 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
Sliced green onions and chopped tomatoes, optional

Steps:

  • In a large bowl, whisk the first five ingredients. Add chicken and toss to coat., Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

Nutrition Facts : Calories 349 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

30-MINUTE CHICKEN ENCHILADA SKILLET



30-Minute Chicken Enchilada Skillet image

This chicken enchilada skillet is a 30-minute meal.

Provided by Angela Kilgore-Wright Sneakn

Categories     Chicken Enchiladas

Time 30m

Yield 4

Number Of Ingredients 9

1 pound chopped boneless chicken breast
3 tablespoons olive oil
1 (1 ounce) packet taco seasoning
1 cup salsa
1 large onion, diced
1 medium green bell pepper, diced
1 bunch fresh cilantro, stems removed and leaves chopped
1 cup shredded Mexican-blend cheese
4 (8 inch) flour tortillas, warmed

Steps:

  • Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
  • Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
  • Serve in tortillas.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g

TWICE-COOKED CHICKEN FOR TACOS AND ENCHILADAS



Twice-Cooked Chicken for Tacos and Enchiladas image

Make and share this Twice-Cooked Chicken for Tacos and Enchiladas recipe from Food.com.

Provided by Frugal Momma

Categories     Chicken

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

2 cups cooked chicken (dark or white meat)
4 cups water (that's right)
1 tablespoon cumin powder
1/2 teaspoon chili powder
1 -2 teaspoon salt
2 teaspoons garlic powder

Steps:

  • Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
  • Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
  • The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.

Nutrition Facts : Calories 102.9, Fat 4, SaturatedFat 1, Cholesterol 42, Sodium 515, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 14.5

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