Shredded Chicken Filling
Whether used to fill tacos,
enchilladas, burritos or tamales,
this quick filling is sure to
put dinner on the table in just
minutes.
2 pounds 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 teaspoons 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 4 1/2 cups.
Lavanda's note: I do not use canned
chiles, I use fresh to taste.
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