Enchilada Sauce with Shredded Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 finely chopped medium onion2 Tbsp chicken broth1 Tbsp minced garlic2 TBsp Chili powder2 tsp ground cumin2 tsp Splenda2 8 oz cans Tomato Sauce1 cup water1 lb boneless skinless chicken breasts
Sweat the onion in the broth in a large saucepan. Stir in the spices and cook until fragrant - about 30 seconds. Stir in the water and tomato sauce, bring to a simmer, and cook until slightly thickened - about 5 minutes. Nestle the chicken in to the sauce so it is completely (or mostly) covered. Reduce the heat to medium-low, cover and cook until the chicken is no longer pink in the center and the thickest part has reached 160 degrees (12-30 minutes, depending on the size of the breasts).
Transfer the chicken to a plate and allow to cool. Once the chicken has cooled, shred in to bite sized pieces. Return to pan with sauce and warm through.
Note: I use 2 forks to shred the chicken. One to hold the chicken, and the other to shred.
Portion in to 6 servings (about 1/2 cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user LEAH57.
Transfer the chicken to a plate and allow to cool. Once the chicken has cooled, shred in to bite sized pieces. Return to pan with sauce and warm through.
Note: I use 2 forks to shred the chicken. One to hold the chicken, and the other to shred.
Portion in to 6 servings (about 1/2 cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user LEAH57.
Nutritional Info Amount Per Serving
- Calories: 107.0
- Total Fat: 1.3 g
- Cholesterol: 36.7 mg
- Sodium: 406.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.8 g
- Protein: 16.9 g
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