Chicken Filling

 Finally, 10 years ago, this very month, I was at my then boyfriend’s house (now ex-husband) and was making dinner for us and his friend and wife.  I was again attempting to make the chicken filling for tacos.  This time, for reasons I cannot remember, I decided to add some chicken broth.

B-I-N-G-O! The combination of broth, tomato sauce, and seasonings was exactly what I remembered as a kid.  I am pretty sure I cried, or dropped a few tears.  I am a weepy person…you should see me during a Hallmark movie.  Pathetic!

Once I had gastric bypass, I found I was making this at least once a week and eating it for breakfast daily until it was gone. Eating odd breakfasts is another story for another time. When I make this for dinner, I often will softly fry corn tortillas for those I am serving.  Occasionally I even eat one myself, but more often than not, I am perfectly content to just eat the filling as my entree, all on its own…well sprinkled with a bit of cheese.

I love the simplicity of this dish. When I am strapped for time, but still want a healthy option for dinner, I buy a market rotisserie chicken, shred it and away I go.  If I’ve got the time, I will boil and shred my own chicken, cooking it in onions, carrots, celery, salt, pepper, and bay leaves.  I will use some of that freshly made broth to flavor the dish and save the rest of the broth for another use.  This filling is just that, filling for your use inside tacos, burritos, enchiladas or any way you can possibly concoct.  The amount of chili powder is really to taste, if you like some kick, use more, but at the amount I indicated is mild enough for young, sensitive palates but full of flavor. Oh, this is juicy, so have plenty of napkins ready.