This is a good recipe. I usually add chopped peppers (whatever kind I have) plus a lot more than a pinch of cumin. I also add some onions & garlic to the water when cooking the chicken and save the broth, then add some of it to the shredded chicken mixture and simmer it down.
Alternate serving suggestion: use this filling to make enchiladas by rolling it in flour tortillas. Put 4-5 enchiladas in a greased baking dish, cover with homemade salsa and shredded cheese, then bake at 400 or so until cheese melts. Serve with mashed sweet potatoes and black beans on the side. (Add chopped green chiles to your mashed sweet potatoes for extra Mex flavor.)
It is also possible to use canned chicken as a shortcut in this recipe (saves a lot of prep time) but it's not as good as fresh shredded chicken. If you do go for the shortcut, be sure to buy some good canned chicken, season the heck out of it and simmer it a long time.
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This is a good recipe. I usually add chopped peppers (whatever kind I have) plus a lot more...