Twice-Cooked Chicken for Tacos and Enchiladas |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I make this chicken from my leftover, roasted chicken for tacos or my yummy, Yogurt Enchiladas. Ingredients:
2 cups cooked chicken (dark or white meat) |
4 cups water (that's right) |
1 tablespoon cumin powder |
1/2 teaspoon chili powder |
1 -2 teaspoon salt |
2 teaspoons garlic powder |
Directions:
1. Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
2. Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
3. The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.
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