Monday, November 19, 2007

Chicken Filling for Enchiladas

2 lbs chicken breasts
1 TBS minced garlic
1 onion chopped
Salt & Pepper to taste
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp. paprika

If you are in a hurry, substitute garlic salt and onion powder for fresh. Place all ingredients in a pot. Add water to cover. Bring to boil, reduce heat to simmer until chicken is fork tender-about an hour. Can also be cooked in pressure cooker for 15 minutes (40 minutes, if chicken is frozen.) Or place in crockpot, but only add about 1/2-1 cup of water and cook 4-6 hours on high, 6-8 on low. Shred chicken with fork.

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