Enchilada Sauce with Shredded Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Enchilada Sauce with Shredded Chicken calories by ingredient
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Number of Servings: 6


    1 finely chopped medium onion
    2 Tbsp chicken broth
    1 Tbsp minced garlic
    2 TBsp Chili powder
    2 tsp ground cumin
    2 tsp Splenda
    2 8 oz cans Tomato Sauce
    1 cup water
    1 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.

TAGS:  Poultry |

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