Kathy's Shredded Chicken for Tacos, Enchiladas, Tostadas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 4.1 g
  • Cholesterol: 32.5 mg
  • Sodium: 813.2 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 10.5 g

View full nutritional breakdown of Kathy's Shredded Chicken for Tacos, Enchiladas, Tostadas calories by ingredient
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Great tasting and authentic flavors. Great tasting and authentic flavors.
Number of Servings: 10


    16 oz Tyson boneless, skinless chicken breast
    1 cup, sliced Onions, raw
    6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
    1 tbsp Salt
    1 cup (8 fl oz) Water, tap
    2 tbsp Butter, salted
    1 serving Garlic - minced (1 tsp) (by ELLERCADE)
    1 medium whole (2-3/5" dia) Red Ripe Tomatoes
    1 serving 1 Med. Green Bell Pepper
    1 tsp Black Pepper (Ground) (by TIARENEE)
    1 tbsp Marjoram, dried
    2 tbsp Cilantro, dried
    .25 cup Tomato Sauce
    .5 cup (8 fl oz) Chicken Broth


Place first four ingredients in a pot. Add just enough water to cover the chicken.
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
In a large pan, melt butter over low heat.
Add the remaining ingredients listed, except tomato sauce, salt, and broth.
Sauté until soft, about 10 minutes.
Stir in shredded chicken and briefly sauté.
Add tomato sauce and ˝ cup of reserved broth.
Salt to taste.

Serving Size: Makes 10 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user WAUPEETIEFARMS.

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