Best Shredded Chicken And Cheese Recipes

SHREDDED CHICKEN AND CHEESE TAQUITOS

Shredded Chicken and Cheese Taquitos image

In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.

Provided by vitaminamy

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 5

Number Of Ingredients 9

Ingredients

3 skinless, boneless chicken breasts, or more to taste
1 tablespoon olive oil
1 onion, chopped
1 cup sliced olives
1 (7 ounce) can chopped green chiles, drained
¾ cup water
1 (1 ounce) package taco seasoning
1 (8 ounce) package shredded Mexican cheese blend
10 (6 inch) flour tortillas

Steps:

Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
Bake in the preheated oven until edges are brown, about 30 minutes.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 44.3 g, Cholesterol 78.8 mg, Fat 26.1 g, Fiber 3.8 g, Protein 29.8 g, SaturatedFat 12.9 g, Sodium 1856.9 mg, Sugar 4.3 g

SHREDDED CHICKEN AND CHEESE

Shredded Chicken and Cheese image

The mighty sandwich and all its glorious but redundant fillers. This sandwich is not only gourmet (so its awesome when you are trying to impress) but super easy and very different then your common ham and cheese! If you do intend on making this as a host(ess) it pairs lovely with a Reisling or Pinot Grigio. If individual focaccia buns cannot be found in your local grocery purchase the loaf of focaccia or semolina and toast both sides of the slices on the stove top to provide the crunch without making the bread hard. Also, I know that sun dried tomatoes in oil can be expensive (at least here in America) but I often find that purchasing the sun dried tomatoes themselves are cheaper so I generally with purchase a package (4 to 6 oz) place them in a mason jar and fill it up with good quality olive oil. Quality of olive oil is not based on price and find myself enjoying a 32oz bottle that cost $8 and comes with an attachable spout from Trader Joe's.

Provided by BPerez0426

Categories Lunch/Snacks

Time 50m

Yield 8 sandwiches, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken breast
2 tablespoons paprika
2 tablespoons salt
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
4 tablespoons olive oil
1 tablespoon sun-dried tomato, oil
4 slices soy alternative cheddar cheese
4 foccacia bread buns
2 tablespoons Earth Balance natural buttery spread

Steps:

Preheat oven to 350 degrees.
Cut the focaccia buns in half, lightly buttering the sides of them that have been exposed due to the cutting.
Place lightly buttered slices on a cookie sheet (buttered side down).
Leave the cookie sheet on the side.
In a bowl, place the chicken with spices and oils and allow to marinade for 5 minutes.
In a medium sauce pan place a small drizzle of olive oil to coat pan.
Place chicken into the sauce pan leaving very little room, you do not want to sear the chicken but almost steam cook it.
Cook the chicken for 8 minutes (dependent upon the thickness of your breast) and flip to cook the other side, continue cooking for 6 minutes.
Remove fully cooked chicken from pan and place on a cutting board.
Using 2 forks begin shredding (tearing) the chicken, placing the shredded chicken back into the pan with the drippings and oil.
Place cookie sheet in preheated oven until buttered side is golden brown.
Once all the chicken has been shredded and placed back into sauce pan, return heat to the sauce pan.
Continuously stir chicken until most of the drippings have been absorbed or have evaporated.
Place toasted focaccia bread on a place placing the hot juicy chicken on top with one slice of soy alternative cheddar cheese and enjoy.

Nutrition Facts : Calories 385.6, Fat 23.8, SaturatedFat 7.6, Cholesterol 68, Sodium 2642.1, Carbohydrate 18.9, Fiber 2.2, Sugar 2.5, Protein 24.1

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