SHREDDED CHICKEN TORTILLA RECIPES

SARAH'S EASY SHREDDED CHICKEN TACO FILLING RECIPE | ALLRECIPES

Sarah's Easy Shredded Chicken Taco Filling Recipe | Allrecipes image

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

Provided by Holiday Baker

Categories Mexican-Style Chicken Breasts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 6

Ingredients

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Steps:

Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Nutrition Facts : Calories 188.3 calories, CarbohydrateContent 1.7 g, CholesterolContent 78 mg, FatContent 6.3 g, FiberContent 0.5 g, ProteinContent 29.8 g, SaturatedFatContent 1.4 g, SodiumContent 174.9 mg, SugarContent 1 g

CHICKEN TORTILLA CASSEROLE RECIPE: HOW TO MAKE IT

Chicken Tortilla Casserole Recipe: How to Make It image

I started making this delicious dish about 15 years ago, after my husband and I were married.— Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

Steps:

In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1323mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 33g protein.

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CHICKEN TORTILLA CASSEROLE RECIPE: HOW TO MAKE IT

I started making this delicious dish about 15 years ago, after my husband and I were married.— Pamela Hoekstra, Hudsonville, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 456 calories per serving

In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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