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Shredded Chicken for Enchiladas Recipe

Shredded Chicken for Enchiladas Recipe

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Ingredients:

Serving

Directions:

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.
Pull the meat out of the sauce pan and set aside to cool.
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.
Add in the tomatoes and cook until mushy about 10 minutes.
Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
Cook the enchiladas and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	100.21 Kcal (420 kJ)
Calories from fat	55.44 Kcal
		% Daily Value*
Total Fat	6.16g	9%
Cholesterol	29.23mg	10%
Sodium	263.58mg	11%
Potassium	148.8mg	3%
Total Carbs	3.99g	1%
Sugars	0.82g	3%
Dietary Fiber	0.63g	3%
Protein	7.62g	15%
Vitamin C	4.6mg	8%
Iron	0.3mg	2%
Calcium	13.2mg	1%

Amount Per 100 g
Calories	169.1 Kcal (708 kJ)
Calories from fat	93.56 Kcal
		% Daily Value*
Total Fat	10.4g	9%
Cholesterol	49.33mg	10%
Sodium	444.79mg	11%
Potassium	251.1mg	3%
Total Carbs	6.74g	1%
Sugars	1.38g	3%
Dietary Fiber	1.06g	3%
Protein	12.87g	15%
Vitamin C	7.8mg	8%
Iron	0.6mg	2%
Calcium	22.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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