Shredded Chicken Filling for Flautas, Tacos, and Enchiladas

Shredded Chicken Filling for Flautas, Tacos, and Enchiladas

Ready in 1 hour
7 review(s) averaging 5. 88% would make again

Top-ranked recipe named "Shredded Chicken Filling for Flautas, Tacos, and Enchiladas"

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Try this Shredded Chicken Filling for Flautas, Tacos, and Enchiladas recipe, or contribute your own. "Chicken" and "Mexican" are two tags used to describe Shredded Chicken Filling for Flautas, Tacos, and Enchiladas.

"I cannot believe that this hasn't had more than 6 reviews! This chicken had lots of flavor and was refreshingly juicy! I made my flour tortillas slightly crispy and served cheese on top of the chicken and the tacos were soooo good! The leftovers did nnot last very long... I didn't have chiles or tomatoes so I used a can of rotel instead and it was great!"

- Jackiechan042003

Ingredients

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4 Jalapeno chiles; stemmed
2 tb olive oil
1 c Chicken broth
2 chickens; Shredded
1/2 ts Salt; or to taste
4 Garlic; minced
2 ts Oregano
6 small Tomatoes; up to medium
1 Onion; chopped

Original recipe makes 1

Servings  

Preparation

Directions for shredded chicken or turkey: Use chicken or turkey breasts, skin removed Usually shredded chicken and turkey is made from the breast, but you can substitute dark meat. (Bone-in meat seems to produce a more tender result.) Simmer the chicken or turkey in water to cover until just done. Remove the meat, reserving the broth for another use. When the meat is cool enough to handle, remove it from the bones, cut into 1-inch pieces, and shred it in a food processor fitted with a plastic blade. The yield will depend on the size of the cut used. Two medium- to large-size chicken breasts (4 split breasts) will yield approximately 2 1/2 cups shredded filling. Directions for filling: In a skillet or Dutch oven heat the olive oil over medium heat and saute the garlic, chiles, and onion until soft but not browned. Add the tomatoes, shredded chicken, oregano, salt, and enough chicken broth to barely cover the ingredients. Simmer; stirring frequently, until nearly all the liquid has evaporated. Yields approximately 2 1/2 cups shredded filling. Adapted for my collection recipes by Brenda Adams Recipe by: La Cocina De La Frontera, by James W. Peyton Posted to MC-Recipe Digest V1 #377, by Brenda Adams on Fri, 17 Jan 1997.

Verified by stevemur

these chicken taquitos were great! This is my photo and not my recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 4212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this for dinner last night & everything was gone! I used the pickled jalapeños from the can though cuz I didn't have any fresh ones. Thanks for sharing!!!! Definitely a keeper!!!
milkasirah 1 year ago
I cannot believe that this hasn't had more than 6 reviews! This chicken had lots of flavor and was refreshingly juicy! I made my flour tortillas slightly crispy and served cheese on top of the chicken and the tacos were soooo good! The leftovers did nnot last very long... I didn't have chiles or tomatoes so I used a can of rotel instead and it was great!
Jackiechan042003 1 year ago
Thank-you so much for teaching how to make authentic tasting shredded chicken ..I love Mexican food and I look forward to every trip to the USA to get that authentic taste.. have not been to Mexico ..YET lol Thank-you!!! I want to be able to make these myself!!! Dena (Western Canada)
garydena 1 year ago
Just made this Love it!! This is going in my all time favorite recipes
Katana1199 1 year ago
I enjoyed this filling in my enchiladas!
Susantarheel 1 year ago
Really tasty recipe with no unnecessary frills. Truly authentic as well, in Mexico we don't roll flautas in cheese or decorate em with squiggles of sour cream; this is the Real Deal!
ThePuck 2 years ago
sorry i called these taquitos, there flautas and there very good, especially when you roll them in parmesan cheese and dipp them in queso cheese, yumm!
CCheryl 5 years ago
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