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Shredded Chicken Filling

Makes: 8 servings
Prep 15 mins Cook 1 hr 30 mins
Shredded Chicken Filling
Ingredients
  • 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
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)
  • 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

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