HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
- In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
- Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
- Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
- Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
- Bake for about 15 minutes in a 375°F oven.
CHEESY CHICKEN ENCHILADAS RECIPE
Savor the flavor of this delicious Cheesy Chicken Enchiladas Recipe! All it takes is seven ingredients to turn out a five-star family favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
- Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
- Bake 20 min. or until heated through. Top with remaining salsa.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1180 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 6 g, Protein 32 g
CHEESE AND CHICKEN ENCHILADAS
This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings (plus enough chicken for another meal)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
- Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
- Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
- Bake enchiladas 15 minutes, until cheese is golden and gooey!
- Steam broccoli
- Chop onions
- Mash potatoes
- Chop Celery
CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
CREAM CHEESE CHICKEN ENCHILADAS
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Provided by Jaimie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g
CHEESY CHICKEN ENCHILADAS
Make delicious Cheesy Chicken Enchiladas at dinnertime today! In under an hour, you can serve Cheesy Chicken Enchiladas for the whole family to enjoy.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 2 enchiladas each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Combine chicken and soup; spoon down centers of tortillas. Roll up.
- Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
- Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.
Nutrition Facts : Calories 520, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1300 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 8 g, Protein 33 g
CHEESE AND CHICKEN ENCHILADAS
Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!
Provided by jkoch960
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
- Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
- Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
- Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
- Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
- Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
- Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.
BAKED CHICKEN AND CHEESE ENCHILADAS
Got some leftover chicken? Make tonight Family Enchilada Night! Get out the cheese and corn and get the fiesta started with this cheesy bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix Neufchatel and sour cream in medium bowl until blended. Stir in 1/2 cup each salsa and shredded cheese. Add chicken, corn, cumin and red pepper; mix well.
- Pour 1 cup of the remaining salsa into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining salsa and shredded cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SPEEDY CHEESE AND CHICKEN ENCHILADAS
These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!
Provided by Debs Recipes
Categories Chicken
Time 25m
Yield 8 enchiladas
Number Of Ingredients 8
Steps:
- Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
- Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.
CHEESE AND CHICKEN ENCHILADAS (OAMC)
Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.
Provided by TishT
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large skillet with cooking spray and saute onions until soft.
- Meanwhile, mix chicken, 1/2 c.
- cheddar, picante sauce and cream cheese.
- Addto onions and cook over low heat until cheese begins to melt.
- Spoon about 1/3 cup filling on each tortilla ands roll up.
- Place enchiladas (seam side down) in a 9x13 baking dish.
- Drizzle with taco sauce and remaining cheese.
- *Note:I flash freeze them and bag at this point in family size portions.
- If you are going ahead and eating now cover and bake at 350F 15 minutes.
- If you are pulling from the freezer, thaw in the refrigerator then bake.
CHICKEN ENCHILADAS
There is no better Mexican-style meal than a chicken enchilada, at least in my book! These flour tortilla-wrapped chicken enchiladas are baked with a homemade sauce and topped with cheese. Make them as tame or as spicy as you like!
Provided by Kaleb
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat to 350°F.
- Over medium heat, add the neutral oil to a 4-quart saucepan. Sauté the onion and salt until the onion is translucent and soft, 4-6 minutes. Once the onion is soft, add the garlic, chili powder, smoked paprika, cumin, and cayenne powder. Stir until the spices and garlic are fragrant, 1 minute.
- Once fragrant, add the tomato sauce and chicken breast. Bring to a low simmer. Cover and cook until the chicken breast reaches 160°F, 15-18 minutes. Once the chicken is done, remove from the heat and remove the chicken from the sauce to cool slightly. Using two forks, shred the chicken into bite-size pieces.
- Spread a small amount of the sauce in the bottom of a greased 9x13 baking dish. In a large bowl, combine the shredded chicken, black beans, 1 cup of prepared sauce, and cream cheese. Stir to combine and dissolve the cream cheese. Divide the chicken filling among the flour tortillas. Roll the enchiladas and place them in the prepared baking dish. Top enchiladas with the remaining sauce, spreading to cover. Sprinkle with cheese and place in preheated oven.
- Bake until the sauce is bubbling throughout and cheese is melted, 35-45 minutes. Remove from the oven and serve with favorite toppings.
Nutrition Facts : ServingSize 1 enchilada, Calories 342 kcal, Carbohydrate 37.6 g, Protein 19 g, Fat 13.3 g, SaturatedFat 4.6 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 1021.7 mg, Fiber 4.1 g, Sugar 3.7 g, UnsaturatedFat 6.5 g
GREEN CHILE CHICKEN ENCHILADAS
Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
Provided by Annie
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Facts : Calories 481 calories, Carbohydrate 25.5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 32.2 grams fat, Fiber 17.7 grams fiber, Protein 37 grams protein, ServingSize 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Sodium 815 grams sodium, Sugar 1.1 grams sugar
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
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SPEEDY CHICKEN AND CHEESE ENCHILADAS RECIPE | …
From myrecipes.com
5/5 (21)Calories 364 per servingServings 4
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
- Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.
CHICKEN AND CHEESE ENCHILADAS VERDES RECIPE - MARIE …
From foodandwine.com
4/5 Total Time 1 hr 15 minsServings 4-6
- Preheat the oven to 350°. In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeño over moderately high heat until softened, about 10 minutes. Drain the tomatillos and jalapeño, then transfer them to a blender and puree until the salsa verde is smooth.
- Wipe out the skillet and heat the 1/4 cup of olive oil in it. Add the salsa and bring to a boil over moderately high heat. Season with salt and pepper. Spoon a few tablespoons of the salsa into each of two shallow 5-by-10-inch baking dishes.
- In a medium skillet, heat 1/4 inch of olive oil until shimmering. Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds. With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa, making sure to coat both sides. Transfer the tortilla to a large plate. Repeat with the remaining tortillas, stacking them on the plate.
- Arrange 8 of the tortillas on a work surface and spoon the shredded chicken in the center of each one; season with salt and pepper. Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam sides down. Repeat with the remaining tortillas, filling them with the shredded cheddar cheese. Spoon the remaining salsa verde over the enchiladas and sprinkle them with the crumbled queso fresco. Bake for about 30 minutes until the enchiladas are hot and the salsa is bubbling. Serve the enchiladas with the sour cream, lime wedges, cilantro, onion, tomatoes and additional queso fresco on the side.
BAKED CHICKEN CHEESE ENCHILADAS RECIPE | …
From cdkitchen.com
5/5 (27)Total Time 45 minsServings 8Calories 688 per serving
HEALTHY CHICKEN ENCHILADAS {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
5/5 (2)Total Time 1 hrCategory DinnerCalories 619 per serving
- Cook chicken breasts using your favorite method or use leftover rotisserie chicken. I usually make Instant Pot chicken breast.
- In the meanwhile, make enchilada sauce. Preheat medium pot on medium heat and add oil. Then add onion and garlic, saute for 4 minutes, stirring occasionally.
CREAM CHEESE CHICKEN ENCHILADAS | EASY TO MAKE - MOM'S DINNER
From momsdinner.net
5/5 (3)Category DinnerCuisine MexicanTotal Time 55 mins
- In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.
- In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.Mix really well so that all the cream cheese and sour cream are distributed.
- Prepare your 9x13 or 11x15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (half of one can) of enchilada sauce across the bottom to coat.
HOMEMADE CHICKEN ENCHILADAS (WITH SALSA ... - CHEESE KNEES
From cheeseknees.com
Cuisine MexicanTotal Time 50 minsCategory DinnerCalories 680 per serving
- For the salsa verde: Put all of the ingredients except for the cilantro and salt in a sauce pot and add just enough water to cover the vegetables.*
- Strain away half of the water and transfer everything to a food processor. Add the cilantro and salt.
CREAM CHEESE CHICKEN ENCHILADAS WITH VIDEO - COPYKAT RECIPES
From copykat.com
5/5 (9)Calories 530 per servingCategory Main Course
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
FAST AND EASY CHICKEN ENCHILADA RECIPE - JULIE BLANNER
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Ratings 4Calories 695 per servingCategory Entree, Main Course
- In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent.
CHEESY CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (139)Calories 454 per serving
- Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
- Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
EASY CHICKEN AND CHEESE ENCHILADAS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Ratings 202Calories 728 per servingCategory Main Dish
- Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
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