Green Shredded Chicken for burritos, enchiladas, etc.

[deleted account] ( 3 moms have responded )

I make this about once a week. It's good and so easy:

4 boneless, skinless chicken breasts (I usually put them in the freezer the morning of, I find they're easier to cut when they are mostly frozen)
1 jar salsa verde with tomatillos, we use mild for little taste buds

-Slice chicken into smallish strips and brown in a large skillet with a lid over medium heat.
-Once it is mostly cooked through, pour about half of the salsa (enough to cover the chicken) and bring to a boil.
-Reduce the heat to a simmer (I had to turn mine all the way to low to keep the chicken from burning on the bottom of the pan, depends on your stove) and cover.
-Cook for 1 hour stirring occasionally and adding salsa until the whole jar is used.
-Shred chicken with your fingers or a fork. It should basically fall apart by itself.

We make burritos or enchiladas with the chicken, and for the three of us there is always plenty left over. My mom makes home made tamales, which are delicious but much more time consuming.

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[deleted account]

I would probably use the crockpot too, but ours is tiny!  Perfect for 2, but with no leftovers, and now that we're 3, not nearly enough.

[deleted account]

Nice directions, Kathryn!

I am so bad at cooking I can burn water, so I think I'll try the crockpot.

Gale - posted on 02/11/2009




This works great in a crock pot too!!! Just throw your chcken breasts in the crock pot, dump the jar or tomatio sauce, (I can my own, out of my garden) and then cook on low for the afternoon. When the chicken is done, it will just fall apart and you can serve it with anything. Either in borritos, or add beans and rice, and it's a good cheap hardy meal. Enjoy.

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