SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Shredded Chicken Filling

Makes: 8 servings
Prep 15 mins Cook 1 hr 30 mins
Shredded Chicken Filling
  • 4  skinless, boneless chicken breast halves (about 11/2 pounds total)
  • 1 4  ounce can  diced green chile peppers
  •  cup  chopped onion (1 medium)
  • 1  tablespoon  dried oregano, crushed
  • 5  cloves garlic, minced
  •  teaspoon  cayenne pepper
  • 1 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 117,
  • Fat, total (g) 2,
  • chol. (mg) 49,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 20,
  • sodium (mg) 330,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe