Shredded Chicken For Enchiladas, Tostadas, Tacos...

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 boneless chicken breast halves
• 1/2 medium onion, sliced
• 2 garlic cloves, smashed
• 1 tablespoon salt
• water
• 2 tablespoons butter
• 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 teaspoon marjoram
• 1/4 cup cilantro, chopped (or to taste)
• 1 1/2 teaspoons ground cumin
• 2 tablespoons tomato sauce
• 1 1/2 teaspoons salt (to taste)
• 1/2 cup chicken broth (reserved)

Recipe

• 1 place first four ingredients in a pot. add just enough water to cover the chicken.
• 2 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.
• 3 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.
• 4 in a large pan, melt butter over low heat.
• 5 add the remaining ingredients listed, except tomato sauce, salt, and broth.
• 6 sauté until soft, about 10 minutes.
• 7 stir in shredded chicken and briefly sauté.
• 8 add tomato sauce and ½ cup of reserved broth.
• 9 salt to taste.