Shredded Chicken Filling

7 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins
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Shredded Chicken Filling
skinless, boneless chicken breast halves (about 11/2 pounds total)
4 ounce can diced green chile peppers
cup chopped onion (1 medium)
tablespoon dried oregano, crushed
teaspoon cayenne pepper
10 ounce can enchilada sauce
  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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