Shredded Chicken For Enchiladas

1. 1

   Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.

2. 2

   Pull the meat out of the sauce pan and set aside to cool.

3. 3

   Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.

4. 4

   Add in the tomatoes and cook until mushy about 10 minutes.

5. 5

   Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.

6. 6

   Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.

7. 7

   Cook the enchiladas and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.