Green Enchilada Chicken Filler
Transform your meals with the zesty, flavor-packed Green Enchilada Chicken Filler! This versatile recipe features tender, shredded chicken simmered in a luscious blend of green enchilada sauce, chicken broth, and aromatic spices like ground cumin and garlic. With just 10 minutes of prep and a quick 25-minute cook time, it’s perfect for busy weeknights. The dish is ideal as a stand-alone filling for enchiladas, tacos, or burritos, or as a savory topper for rice bowls and salads. Garnish with fresh cilantro to elevate the flavor even further. Effortless, customizable, and bursting with tangy green enchilada goodness, this recipe is a must-try for lovers of Mexican-inspired dishes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1.5 cups Green enchilada sauce
- 0.5 cups Chicken broth
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
Lay the chicken breasts in the skillet and season with salt and black pepper on both sides.
Pour the chicken broth and 1 cup of the green enchilada sauce over the chicken breasts.
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
Let the chicken cook for 15-20 minutes, or until fully cooked and the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the chicken breasts from the skillet and place them on a cutting board. Allow them to rest for 5 minutes.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the skillet and mix it with the remaining 0.5 cup of green enchilada sauce, ensuring the chicken is evenly coated.
Cook for 2-3 minutes over medium heat, stirring occasionally, to heat through and blend the flavors.
Serve the Green Enchilada Chicken Filler immediately or use it as a filling for enchiladas, tacos, burritos, or other dishes. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.4 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
