Recipes from Mexico :: Mexican Main Dishes Poultry
This filling is particularly delicious in flautas, tacos and enchiladas.
2 Tbsp. olive oil
4 cloves garlic, minced
4 jalapeño chiles, minced (no seeds)
1 onion, chopped
6 small tomatoes, chopped
Shredded chicken from 2 breasts
2 tsp. Mexican oregano
1/2 tsp. salt, or to taste
1 c. chicken broth
In a Dutch oven heat olive oil over med. heat and sauté the garlic, chiles and onion until soft but not browned.
Add tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.
Yields about 2 1/2 (two and a half) c. shredded filling.
