Pulled Chicken – Taco’s, Enchilada’s, Quesadilla’s, just by itself is yummy too
The Yummiest! This recipe makes a lot of chicken, we typically add the Monterey Jack cheese to part of the mixture when preparing and leave some chicken set aside, adding the cheese only to the portion of the chicken needed for enchilada’s. There are many great things that you can do with this chicken, quesadilla’s, pulled chicken sandwiches, taco’s and anything else you can think of :). Hope you enjoy it as much as we have!
1 tablespoon olive oil
1/2 onion, roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and freshly ground pepper
6 boneless, skinless chicken breasts
1/2 cup salsa
1 cup chicken stock
1/2 lime juiced
1.5 cups of shredded Monteray jack w/jalepeno cheese
1 cup shredded Mozzarella Cheese
1 28 oz jar enchilada sauce
In a heavy, lidded pot or large skillet, heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring
regularly until it starts to soften. Add chicken, salsa, 1/2 cup enchilada sauce, chicken stock and bring to a simmer. Cover and cook for 10 minutes or remove cover and continue cooking until chicken can be pulled apart easily. (To reduce cooking time, cut chicken into thin slices).
If sauce is really wet, remove chicken from pot and set aside. While chicken cools bring the uncovered sauce to a boil, and reduce for 5 minutes. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice.
Add 1 1/2 cups of Monterey Jack cheese A few dashes of green Tabasco. Then take 1/2 – 3/4 cup of chicken in a large tortillla wrap. Wrap it up and place the seam on the bottom. Pour a little enchilada sauce over the top and sprinkle mozzarella on top. Bake at 350 for about 20 minutes.