Tag Archives: Shredded Chicken

Layered Enchilada Casserole


Layered Enchilada Casserole is a quick and easy freezer meal that requires practically no cooking.  This can be make with a rotisserie chicken or you can just throw a couple chicken breasts in the slow cooker.  All you have to do it mix it up, layer it in the pan and freeze it for later.


4 Cups Shredded, Cooked Chicken
2 (15 oz) Cans Died Tomatoes, drained
2 (15 oz) Cans Black Beans, drained
2 Cups Enchilada Sauce
4 Cups Shredded Colby Jack Cheese
9 Flour Tortillas (about 10 inch)


In a large bowl, combine chicken, tomatoes, black beans and enchilada sauce.

Prepare 3 casseroles using 8 x 8 inch square pans or 9 inch cake pans.

Scoop about 1/3 cup of the chicken mixture into each dish.  Top each with 1 tortilla.  Layer on more of the chicken mixture, then some cheese and another tortilla.  Repeat layering ending with cheese on top.

Wrap with foil and freeze.  Be sure to label and write baking directions on the foil.

Thaw in refrigerator before baking.

To bake:

Preheat oven to 350°F.  Bake until heated through, about 30 minutes.


Yield: 3 Casseroles that have 4 servings in each.

Mexican Tinga


Mexican Tinga is an authentic dish made with a chipotle pepper sauce.  Although this dish uses a whole can of chipotle peppers, it isn’t too spicy.  Perhaps my definition of spicy differs from yours though.  This would be delicious with some refried beans in it as well.  I hope you enjoy this Mexican Tinga dish!


1 (7 oz) Can Chipotles in Adobo Sauce
1 (14 oz) Can Diced Tomatoes
1 Tablespoon Olive Oil
1 Garlic Clove, minced
1 Onion, thinly sliced
2 1/2 Cups Shredded Cooked Chicken
Crunchy Tostada Shells
Cotija Cheese
Lime Juice


Prepare the sauce by combining the entire can of chipotles in adobo sauce with the diced tomatoes in a blender.  Blend until smooth.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Add garlic, cook 1 minute.

Stir in the chicken and sauce.  Bring to a bubble, reduce heat and simmer to thicken slightly.

Serve the chicken mixture over a tostada shell and top with Cotija cheese, fresh cilantro, chopped avocado and a squirt of fresh lime juice.


Yield: 4 Servings


Arroz Con Pollo


Arroz Con Pollo is a traditional Latin American dish made with chicken leg quarters.  In English, it’s just rice with chicken, but it sounds so fancy to say Arroz Con Pollo.  Go ahead, say it with your best Spanish accent and see how suave you sound.  I’m always looking for ways to use already cooked and shredded chicken, so I adapted this dish to suit my needs.  Whole chickens are often on sale for ridiculously cheap, so I buy as many as the store allows and throw them in the slow cooker with a cup of water.  One chicken yields about 4 cups of shredded chicken, depending on the size of the bird.  After I shred the chicken, I put all the bones back in the slow cooker, fill it with water and let it cook for several hours to make my own chicken broth.  So, for just a couple dollars I have 4 cups of shredded chicken and a gallon of chicken broth.  This Arroz Con Pollo dish uses 2 cups of shredded chicken, so that one whole chicken is enough for two meals.  Score!  I get way too excited about chicken, but that’s OK.  Remember, food is fun!


2 Cups Shredded Cooked Chicken
1 Tablespoon Olive Oil
1 Onion, diced
2 Green Bell Peppers, seeded and diced
2 Anaheim Peppers, seeded and diced
1/4 teaspoon Crushed Red Pepper Flakes
1 Tablespoon Paprika
6 Garlic Cloves
1 teaspoon Salt
1 teaspoon Fresh Oregano (or 1/2 teaspoon dried)
1/2 teaspoon Black Pepper
8 oz Crushed Tomatoes
4 Cups Chicken Broth
2 Cups Brown Rice
1 Bunch Green Onions, sliced


Heat the olive oil in a large pot over medium heat.  Add the onion, bell peppers, Anaheim peppers, crushed red pepper and paprika.  Cook until softened, about 5 minutes.

While the onions and peppers are simmering, mash the garlic and salt together in a small bowl with the back of a spoon.  Stir in the oregano and pepper.  Add the shredded chicken to this garlic mixture.  Let sit for 15 minutes.

Stir in the crushed tomatoes, chicken broth, brown rice and chicken.  Bring to a bubble, reduce heat and simmer until the rice is cooked, about 45 minutes.

Garnish with green onions.


Yield: 6 Servings

-Recipe inspired by Cook’s Illustrated Magazine-

Chicken and Avocado Tostadas

I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!


8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)


Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table



This is my attempt to copy some amazing enchiladas that a good friend of mine makes.  These are the best enchiladas ever and are so easy to make!

1 Tablespoon Extra Virgin Olive Oil
1lb Ground Beef (or shredded/ground chicken)
1 Large Onion, chopped
1 (3.8oz) Can Sliced Black Olives
1 Bunch Green Onions, sliced
8oz Cheddar or Mexican Style Cheese, shredded
1 (28oz) Can Macayo’s Red Enchilada Sauce
12-16 Small Flour Tortillas
Sour Cream, for serving

Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the beef once the pan is hot, cooking until browned.  Add the onion and cook for 3-4 minutes to soften.

Transfer the beef and onions in a large bowl and add the olives, green onions and half the cheese.  Stir to combine.

Pour enough enchilada sauce into a casserole dish to coat the bottom.  Dip a tortilla on both sides into the enchilada sauce.  Place a large spoonful of the filling on the center of the tortilla and roll up.  Place the enchilada seam side down.  Repeat with the remaining tortillas, adding more sauce to the dish as needed.

Pour the remaining sauce over the enchiladas and top with the remaining cheese.  Transfer the dish to the preheated oven and bake until bubbly and hot, about 20-30 minutes.

Serve with sour cream.

Yield: 12-15 enchiladas