Shredded Chicken for Enchiladas or Taco's or ...

I made the easiest and best shredded Chicken this week and I want to tell you all about it.

You know I love my Mexican Food, and I think we eat Mexican inspired meals at least 3 days a week.

Too much?

Nah...

Taco's is one of  our weekly meals, what can I say, Taco's are easy and good and dare I admit it?  My go-to, can't think of what else to make tonight, default meal.

We also like Enchilada's, either Cheese or Chicken, even, once in awhile, Beef Enchilada's.    I usually keep a couple of cooked chicken breasts in the freezer to make us either Chicken Enchilada's or Chicken Quesadilla's.  

What can I say, I'm lazy.   Having some meat already cooked and frozen means I can get a meal together in a short amount of time.

Last week I wanted to make some Chicken Enchilada's for dinner but didn't have any cooked chicken so I decided to make some 'quickie' shredded chicken and you know, I think I have to make up a big pot of this to keep in the freezer for the next few times.    It was some of the best shredded chicken I've ever made and it was so easy and quick.
Easy...
Quick...
Delicious...
What's not to like?

Oh yeah, I also had a half tomato I wanted to use along with a half an onion.  I got to use up some stuff that was just hanging around anyway, I hate to waste food.

So I sliced up the tomato and onion, placed them in a pan with a touch of olive oil and placed a layer of thinly sliced chicken breasts on top, then added a chopped up pickled jalapeno.
Placed a lid over top and let them cook on low heat for about 10 minutes, took off the lid and turned the chicken cutlets over.   Basically I 'poached' them in the liquid which came off of the tomatoes and onions.

  I added about a teaspoon of cumin and a quick grind of sea salt to the chicken as well.












 I pulled the cooked chicken out of the pan and shredded it and then added the chicken back into the pan with the cooked chicken and onion and mixed them all together.








Then I had fun.

I made up a few rolled enchiladas,

tucking the ends in, and placed them in a pan with a layer of enchilada sauce. I covered them with a little more enchilada sauce and then microwaved them for about 10 minutes at 80% power, added a little cheese to the top and served them.

 Recipe:
1 tsp. olive oil
2 chicken breast halves, cut into cutlets
1/2 -1 tomato, cut into slices
1/2- 1 onion, cut into slices
1 whole pickled Jalapeno, chopped
1 teaspoon Cumin
1/2 tsp. salt - opt.
Heat a shallow skillet, spray with some cooking oil, and pour in the olive oil.    Place the tomatoes and onions in a layer in the pan. Add the chicken in a single layer, and then top with the chopped Jalapeno.  Place a lid on top and let cook over medium heat for about 10 minutes.  Check the chicken and turn over, cook for another 5 minutes or so, just until the chicken is done.  Take off the heat and set aside to cool for a couple of minutes.  Take the chicken out of the pan and shred it a little, place the chicken back in the pan with the cooked tomatoes and onions and mix together.  Use in any recipe calling for Shredded Chicken.