Chicken Enchilada Filling Recipe

Name: Chicken Enchilada Filling
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Chicken breast, boneless; 2 lb Chicken thighs, boneless; 2 tbsp Chili powder; 1 tsp Cumin; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Black pepper; 1 tsp Chipotle (hot) or Smoked Paprika (mild); 1 bunch Green onion, chopped; 3 clove Garlic, crushed; 1 can Green chilies, diced; 4 cup Water; 1 Knorr chicken bullion cube; 1 Olive oil; 1 Salt and pepper

Servings: persons

2 lb Chicken breast, boneless
2 lb Chicken thighs, boneless
2 tbsp Chili powder
1 tsp Cumin
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Black pepper
1 tsp Chipotle (hot) or Smoked Paprika (mild)
1 bunch Green onion, chopped
3 clove Garlic, crushed
1 can Green chilies, diced
4 cup Water
1 Knorr chicken bullion cube
1 Olive oil
1 Salt and pepper

1
Quarter chicken and sprinkle with dry spices - quantities are approximate, adjust to taste.
2
Let chicken sit for at least 1 hour, up to overnight, refrigerating as necessary.
3
Heat large pot, or deep pan.
4
Add olive oil, green onions, and garlic.
5
Saute for a few minutes till garlic softens.
6
Add and brown chicken, 10-15 minutes.
7
Add water, bullion cube, green chiles.
8
Bring to a boil, stir to break up bullion.
9
Add a pinch or two of salt, but not too much at this point, since it is going to reduce and you can adjust salt at the end.
10
Lower heat and simmer for 1-2 hours, uncovered, till liquid is almost gone.
11
Shred chicken with two forks.
12
Salt to taste.
13
Use as enchilada/taco filling, or nacho topping.
14
If making enchiladas, heat up a large skillet, add a little butter and lightly brown corn tortillas to make them strong and flexible.
15
Fill each with a couple tablespoons of chicken filling, roll into a tube, and place seam side down in a baking dish.
16
Cover with enchilada sauce (I just use canned) and shredded cheddar.
17
Bake at 350 till everything us bubbly and cheese is melted.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb Chicken breast, boneless, 2 lb Chicken thighs, boneless, 2 tbsp Chili powder, 1 tsp Cumin, and more.

Yes, Chicken Enchilada Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Filling

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