I love Mexican food. Living in LA was a dream because there is an abundance of amazing Mexican restaurants all over that city. In Boston? Not so much. I totally had a craving for shredded chicken enchiladas the other night and decided to try to make them on my own. Surprisingly, not that difficult. Now I am not suggesting that this is a super authentic Mexican dish (it really isn't) but it had all the elements I needed to curb my craving. And the shredded chicken can be used in tons of things! Salads. Nachos. Enchiladas. Sandwiches. Whatever. Here's the recipe.
Shredded Chicken (adapted from this recipe):
- 3 tbs olive oil
- 2 lbs boneless, skinless chicken breast, cut into 3-inch strips
- 4 tsp chili powder
- 1 tsp salt
- 2 cups thinly sliced onions
- 1 tbs minced garlic
- 2 cups low sodium chicken stock
- 4 tsp fresh-squeezed lime juice
This recipe resulted in such a deliciously tender and flavorful shredded chicken. So good. And I had more than enough to use in my enchiladas (recipe here) and even had leftovers for chicken sandwiches for lunch the next day. This recipe is definitely a keeper.