Mexican Shredded Chicken for Enchiladas Tostadas Tacos Recipe

Shredded Chicken for Enchiladas Tostadas Tacos 


2 garlic cloves, smashed

4 boneless chicken breast halves

1/2 medium onion, sliced

2 tablespoons butter

1 tablespoon salt


1 teaspoon marjoram

1 garlic clove, minced

1/2 medium onion, chopped

1 medium tomato, seeded and chopped

1/2 green bell pepper, chopped

1 teaspoon fresh coarse ground black pepper

1 1/2 teaspoons ground cumin

1/4 cup cilantro, chopped (or to taste)

1/2 cup chicken broth (reserved)

2 tablespoons tomato sauce

1 1/2 teaspoons salt (to taste)


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.

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