| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Whether used to fill tacos, enchilladas, burritos or tamales, this quick filling is sure to put dinner on the table in just minutes.

Shredded Chicken Filling

2 pounds chicken breast meat, cooked and shredded
1 pound tomatillos, husks removed, boiled for 4 to 5 minutes
1 (7-ounce) can ORTEGA® Diced Green Chiles
2 cloves large garlic, peeled
1 teaspoon salt
1 tablespoon vegetable oil
1 cup chopped onion
2 teaspoons chopped fresh cilantro

1. Combine tomatillos, chiles, garlic and salt in food processor or blender; cover. Process for 1 minute or until mixture is smooth.
2. Heat vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Remove from heat; stir in cilantro.
3. Use filling in burritos, tacos, enchiladas or tamales.

Makes 4 1/2 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||