This is my go-to chicken recipe for quesadillas/enchiladas. The original recipe is from here but my husband likes a little more spice to it so I edited it accordingly. Although I’ve never tasted it, I’ve had some true Texans say that they really enjoyed the flavor – so I am trusting them. 🙂
Shredded Mexican Chicken for Enchiladas (makes 18-20 small enchiladas)
- 3 boneless chicken breasts quartered (2.5 lbs or so)
- 1/2 medium onion, sliced
- 2 garlic cloves, smashed
- 1 tablespoon salt
- 2 tablespoons butter
- 1 garlic clove, minced
- 1/2 medium onion, chopped
- 1 medium tomato, 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
- 1 tsp red chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tablespoons tomato sauce
- 1 1/2 teaspoons salt (to taste)
- 1/2 cup chicken broth (reserved)
Place chicken, onion, garlic, and salt in a pot. Fill the pot with water until the chicken is covered.
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 – 25 minutes.
I let the chicken cool in the water until I’m ready to shred it using 2 forks. Reserve broth. I strain it and use the broth for other dishes (makes about 4 cups).
In a large pan, melt butter over low heat.
Add the onion, tomato, bell pepper, and spices and cook approx. 8-10 minutes until the veggies are cooked through.
Stir in shredded chicken and sauté.
Add tomato sauce and 1/2-3/4 cup reserved broth. Use 3/4 cup if you want it slightly saucy.
- Stir until combined and salt to taste.