Shredded Chicken For Enchiladas Tostadas Tacos Food

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.

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN

Steps:

• Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
• Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
• Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
• Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
• Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

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

Steps:

• Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
• Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
• Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
• allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.
• Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.

YUMMY CROCK POT SHREDDED CHICKEN FOR TACOS!

Steps:

• Put the chicken into the crockpot.
• Pour rotel and seasoning on top.
• Cook on low for 6-8 hours and it's done!

PERFECT SHREDDED CHICKEN TACOS

Steps:

• Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot.
• Cook on low for 4-6 hours.
• Using 2 forks, shred chicken in crock pot.
• Serve on warmed tortillas with lettuce, tomatoes and cheese.

SHREDDED CHICKEN FOR TOSTADAS (TINGA)

Steps:

• Place chicken breasts in large pot and add water to cover. Add salt.
• Turn water up to boiling and let simmer until chicken is cooked through.
• Once chicken is cooked, remove from pan and shred. Set aside.
• Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
• Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
• Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
• Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
• Mix chicken and salsa together and serve warm on tostadas.

SHREDDED CHICKEN TACOS

Steps:

• 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.