• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Shredded Chicken Filling

  • Recipe Submitted by on

Category: Low Fat, United States

 Ingredients List

  • --------------------------------NORMA WRENN--------------------------------
  • 6 Dried ancho or pasilla chile
  • 1 ts Salad oil
  • 2 lg Onions
  • 2 Garlic
  • 14 oz Can tomatoes
  • 2 ts Sugar
  • 1 ts Dry oregano
  • 1/2 ts Cumin
  • 2 c Chicken or turkey breast
  • Salt
  • Pepper

 Directions

Place chiles on a baking sheet and toast in a 300-degree oven until
fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems, seeds
and veins; then place chiles in a bowl, cover with 1-1/2 cups boiling
water, and let stand until pliable (about 30 minutes).

While chiles are soaking, place oil, onions, garlic, and 1 tablespoon water
in a wide nonstick frying pan. Cook over medium heat, stirring often, until
mixture is deep golden (20 to 30 minutes); if onions stick to pan or pan
appears dry, add more water,

Drain chiles, discarding liquid. In a blender or food processor, whirl
chiles, tomatoes and their liquid, sugar, oregano, and cumin until smoothly
pureed.

Stir chicken and chile-tomato mixture into onion mixture. Reduce heat and
simmer, uncovered stirring occasionally, until mixture is thick and flavors
are blended (about 10 minutes). Season to taste with salt and pepper.

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