If you love cilantro this recipe is for you! I literally could bathe in cilantro. I love, love, love it. This is the first year I am growing it in my garden and my poor plant doesn’t get a rest to produce more because I am always pickin’ at it and pulling the leaves off. It is one of my most favorite smells in all the world. This shredded Chicken Encilantrada recipe is perfect for nachos, quesadillas, or any starter to a Mexican dish and it takes less than 15 minutes. I serve it with rice and chips and it makes great leftovers too.
Recipe inspired by: AllRecipes
2 cups shredded chicken (<see how I make it super tasty in the crockpot)
1/4 cup of finely chopped cilantro
1/2 cup of chicken broth
1 tsp, of cumin
1/4 cup of chopped onion
1 tsp of olive oil
8 ounces of salsa verde
1. In a medium skillet, sauté onions in 1 teaspoon of olive oil until soft (about 3-5 minutes).
2. Add in cumin, salsa verde, cilantro and chicken broth. Cook for 3-5 minutes until hot and bubbly.
3. Add shredded chicken and heat through. Serve immediately or cool and then freeze.
I usually serve this with rice and tortilla chips. I will also scoop it on chips for lunch or add cheese and make it a quesadilla. It is a great chicken base for plenty of Mexican dishes. It has a great flavor.