Prep: 20 Mins Cook: 25 Mins

Whether used to fill tacos, enchilladas, burritos or tamales, this quick filling is sure to put dinner on the table in just minutes.

Whether used to fill tacos, enchilladas, burritos or tamales, this quick filling is sure to put dinner on the table in just minutes.

Shredded Chicken Filling

Ingredients

  • 2 lbs. chicken breast meat, cooked and shredded
  • 1 pound tomatillos, husks removed, boiled for 4 to 5 minutes
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 2 cloves large garlic, peeled
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 tsps. chopped fresh cilantro
  • 2 lbs. chicken breast meat, cooked and shredded
  • 1 pound tomatillos, husks removed, boiled for 4 to 5 minutes
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 2 cloves large garlic, peeled
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 tsps. chopped fresh cilantro

Directions

COMBINE tomatillos, chiles, garlic and salt in food processor or blender; cover.  Process for 1 minute or until mixture is smooth.

HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Remove from heat; stir in cilantro.

USE filling in burritos, tacos, enchiladas or tamales.

Makes 4½ cups.
COMBINE tomatillos, chiles, garlic and salt in food processor or blender; cover. Process for 1 minute or until mixture is smooth.

HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Remove from heat; stir in cilantro.

USE filling in burritos, tacos, enchiladas or tamales.

Makes 4½ cups.
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