Shredded Chicken Salsa Style Food
SHREDDED CHICKEN SALSA TACOS
These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.
Provided by Linny Poutre
Categories Main Dish Recipes Taco Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
- Shred cooled chicken with your fingers or 2 forks.
- Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.
Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g
SHREDDED SALSA VERDE CHICKEN IN THE SLOW COOKER
This is a little something I threw together one night, and it's easy with only 4 ingredients. Cook while you are at work! Serve over yellow, white, or brown rice, or with mashed potatoes.
Provided by Christine Hughes
Categories Slow Cooker Chicken Main Dishes
Time 9h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
- Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 7.9 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 0.8 g, Sodium 305.4 mg, Sugar 3.4 g
LEFTOVER SALSA CHICKEN AND CHEESE
Necessity may be the mother of invention but a near empty fridge is the mother of this meal :) Cook time = Prep time
Provided by RaeMay
Categories Lunch/Snacks
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread the chicken evenly on a plate and microwave 30-45 seconds.
- Sprinkle cheese over the top and microwave again until cheese is mostly melted (about another 30 second).
- Spread salsa on to and stir all ingredients together.
- Super tasty and super quick!
Nutrition Facts : Calories 391.3, Fat 27.9, SaturatedFat 17.5, Cholesterol 72.7, Sodium 1437.6, Carbohydrate 13, Fiber 0.9, Sugar 1.7, Protein 23.2
SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE
Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!
Provided by Scott Saylor
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
- Place an oven rack in the lower third of the oven. Preheat the broiler.
- Microwave tortillas until warmed, about 30 seconds.
- Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
- Broil in the preheated oven until properly melted and browned, about 3 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g
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