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.

Shredded Chicken Filling


  • 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


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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