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Shredded Chicken Filling

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins

Shredded Chicken Filling

Directions

  1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chile peppers, onion, oregano, garlic, and cayenne pepper. Pour enchilada sauce over chicken mixture, coating the chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 1-1/2 to 3 hours. Remove chicken from slow cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a serving bowl. Stir in enough of the reserved cooking liquid to moisten. If desired, use the remaining cooking liquid to make Chile Enchilada Sauce.

Nutrition Facts (Shredded Chicken Filling)

  • Per serving:
  • 117 kcal cal.,
  • 2 g fat
  • 49 mg chol.,
  • 330 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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