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Shredded Chicken for Enchiladas, Tacos, Tostadas Recipe

   
 

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     Shredded Chicken for Enchiladas, Tacos, Tostadas

Category   Entrees - Maindishes
Sub Category   None
Servings   10

Ingredients
4 boneless and skinless chicke breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 Tbl salt
water
2 Tbl buttter or margarine
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
 
1/2 green bell pepper, chopped
1 tsp fresh coarse ground black pepper
1 tsp marjoram, ground
1/8 c cilantro, chopped (or to taste)
1 1/2 tsp ground cumin
2 Tbl tomato sauce
1/2 cup chicken broth (reserved)

Instructions
Place first four ingredients in a large 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 mins.
Remove chicken from pot, let cool in refrigerator and shred. Reserve broth left in pot.
In a large pan, melt butter over low heat. Add the remaining ingredients, except tomato sauce and reserved broth. Saute until soft, about 10 mins. Stir in shredded chicken and briefly saute.
Add tomato sauce and 1/2 cup of reserved broth. Salt to taste.


Originally Submitted
2/14/2010





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