Friday, July 17, 2020

MEXICAN SHREDDED CHICKEN






MEXICAN SHREDDED CHICKEN

Wow, this Mexican chicken is over-the-top tasty!  The flavors were taken over the top with some sundried tomatoes chopped and sprinkled over the top, although that is optional. It is easy and quick once you have the shredded chicken on hand.  I make mine in the crock-pot which makes things easy for me.  The flavors are rich and the meal is creamy and cheesy with some tasty black beans in the mix, however, to lower carbs, people like to use soy beans instead, and that is fine too.  The other alternative is to use a small amount of black beans; they do freeze quite well, so keep the rest in the freezer for another day.  Delicious meal, that is sure to become part of your regular rotation if you decide to make it.  I will be making it again!

1 tbsp light-tasting olive oil (15 mL)
1 cup chopped onion (250 mL)
1 cup canned black beans (250 mL)
4 cups shredded chicken, chopped, OR (1 L)
  one chopped rotiserrie chicken
4 oz cream cheese (125 g)
1/2 cup chicken stock (125 mL)
2 tsp chili powder (10 mL)
1 tsp cumin (5 mL)
1/4 tsp salt, OR to taste (1 mL)
1 cup shredded Cheddar cheese (250 mL)
2 tbsp sundried tomatoes, chopped, optional (30 mL)

In large frying pan, in olive oil, cook onion until turning golden brown.  Add black beans and stir fry 2 minutes.  Add chicken, cream cheese, chicken stock, chili powder, cumin and salt, to taste. Cook until the sauce is creamy.

Place Mexican shredded chicken mixture in casserole dish, sprinkle with Cheddar cheese, and sundried tomatoes (if using) and allow heat of dish to melt cheese or place casserole briefly under the broiler.  Keep an eye on it.

Helpful Hints: To make shredded chicken: In slow-cooker, place chicken breasts and cover with chicken stock.  Cook on high 4 hours or until the chicken shreds easily with 2 forks.  Three large chicken breasts made 6 cups (1.5 L) shredded chicken.   Use leftover chicken stock for soup.  (Please note - there is another method - stovetop, however, feel free to use cubed roasted rotisserie chicken - that's fine as well).

To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper. Optionally add some cut up onion and 1 chopped carrot. Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.


Yield:  5 servings
1 serving
422.6 calories
44.6 g protein
22.0 g fat
3.2 g fiber
8.4 g net carbs

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