I’m in the midst of a big batch of chicken stock, and will have, oh, 4 lbs. of poached chicken to use up once the stock is done. (The stock is going to become a batch of Tuscan white bean soup with kale and tomatoes, and a batch of mushroom barley soup, neither one of which really needs chunks of chicken in it.)
I was going to just make chicken salad, but am thinking of doing something more exciting…what are your favorites? (Recipes appreciated.)
shred the chicken with a fork, and use it for chicken enchiladas!!
Take about 15 oz of tomato sauce, simmer with some cumin, some chili powder, some chopped onions, garlic, green or red bell peppers, pepper, and maybe a little chipotle hot sauce.
Dip a corn tortilla into the tomato sauce, fill the tortilla with chicken, roll it up into a tube, and repeat until you’ve used up your chicken.
Stick it all in a glass tray (sprayed with pam), pour the leftover sauce over the enchiladas, bake at 350 for about 30 minutes, then top with shredded chedder and/or jack cheese for another ten minutes, and serve garnished with your choice of stuff: Sour cream, onions, lettuce, tomatoes, refried beans, etc.
Yum!!
Well, you’re already making a soup from the stock, but I love to use poached chicken in Tortilla soup. Here’s the whole recipe. Obviously you can skip the section where you poach the chicken. This is a great dish for a large number of people as they can customize their own soups.
1 Tbs Vegetable oil
1 med. onion, chopped medium
2 cloves garlic, chopped
2 teaspoons chili powder
8 cups chicken broth
2 tbs lime juice
zest of 2 limes, reserved
2 whole chicken breasts, trimmed
1 can diced tomatoes
Additions:
Avocado, cubed
tortilla chips
monterey Jack cheese
Pepperjack cheese
Sour cream
Green chiles, diced
1 Heat oil in a large stockpot over medium heat. Add the onion, reduce the heat to medium-low, and cook until soft and lightly browned, about 5 minutes. Stir in the garlic and chili powder and cook until aromatic, about 15 seconds
2 Add the chicken broth, raise the heat to high, and bring to a boil. Reduce the heat to low and add 2 tablespoons lime juice and the chicken. Partially cover and gently simmer until the chicken is no longer pink, about 15 minutes
3 Use a slotted spoon to remove the chicken from the stock; cool slightly. Add the tomatoes to the stock and cook over medium heat until stock is very hot, about 5 minutes. With your hands, shred the chicken into bite-sized pieces. The stock and chicken can be refrigerated separately overnight.
4 To serve, let the guests put whatever ingredients they choose into the bottom of a bowl and top with stock. Garnish with lime zest, sour cream, and tortilla chips.
p.s. - Damn you Qadgop, I was also going to include my recipe for chicken enchiladas, which is amazingly similar to yours. Good taste my friend.