Mexican Style Shredded Chicken

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 1 hour 15 minutes

Ingredientes

2 pounds chicken breasts

2 tablespoons olive oil

1 tablespoon butter

1/2 cup mild salsa (homemade is best, but Hatch brand has a good salsa)

1 14.5 oz. can diced tomatoes, drained

1/2 cup onion, minced

2-3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon ground chipotle chili pepper

1/2 teaspoon ground oregano

1-1/2 cups chicken broth

1/4 cup cheddar cheese, grated

freshly ground salt and black pepper to taste

Instrucciones

Heat the olive oil and butter in a Dutch oven.

Add the chicken to the Dutch oven and cook on both sides for 2-3 minutes each.

Add the remaining ingredients up to the cheddar cheese.

Bring to a rolling boil, and boil for 3 - 4 minutes.

Reduce heat to a simmer for about 60 minutes. If you chicken is thick and doesn't shred easily, return to the pot and cook it a little longer until it pulls apart easily.

Remove chicken to a cutting board. Using two forks shred the chicken.

Return shredded chicken to the pot and stir in the grated cheddar cheese. Let cook on low for an additional 15-20 minutes to absorb some of the liquid.

Nutrición

• Tamaño de la Porción: 1
• Calorías: 367
• Grasa Total: 14 g
• Grasa Saturada: 4 g
• Grasa No Saturada: 8 g
• Grasa Trans: 0 g
• Colesterol: 140 mg
• Sodio: 816 mg
• Carbohidratos Totales: 9 g
• Fibra Dietética: 3 g
• Azúcares Totales: 5 g
• Proteína: 50 g