Twice-Cooked Chicken for Tacos and Enchiladas
"I make this chicken from my leftover, roasted chicken for tacos or my yummy, Yogurt Enchiladas."
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
5
ingredients
- 2 cups cooked chicken (dark or white meat)
- 4 cups water (that's right)
- 1 tablespoon cumin powder
- 1⁄2 teaspoon chili powder
- 1 -2 teaspoon salt
- 2 teaspoons garlic powder
directions
- Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
- Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
- The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.
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RECIPE SUBMITTED BY
I'm a stay at home momma who loves to cook good food for my family. I'm from Northern California, where the wine flows freely and the food is truly an art, but found myself in Montana where everyone eats Chicken Fried Steak and potatoes every night. I'm all about a good CFS every once in awhile, but prefer fresh, zesty and healthy alternatives to the not-so-healthy Montana food mentality.
My favorite cookbook is JOY because all of the recipes leave plenty of room for adding your own twist to them. My passion is music. Like food, if it's good, you can feel it in your soul! My pet peeves are when people say EYEtalian instead of Italian (can you tell I'm Italian?)
I'm famous for my homemade pizza dough! My favorite thing to cook is anything I can get creative with and my favorite restaurant is Ting Hau in Santa Rosa, CA.
