Mexican Spicy chicken filling

Karina Alcala


So I love spicy foods and this is one of my chicken fillings that I use for pretty much everything. You can use it for empanadas, tamales, stuffing peppers, enchiladas and tacos. It is pretty simple to make I make it with one of my favorite dried chiles Guajillo. My kids love it and if they didn't I wouldn't use it.

pinch tips: Flour, Eggs & Breading Techniques



25 Min


20 Min


whole roasted chicken cooked and shredded
2 1/4 c
chicken stock
dried guajillo chiles
garlic clove
1 can(s)
8 oz can hunts sauce
onions, small white
1 tsp
mexican oregano dried is fine
1/2 tsp
1 Tbsp
ground cumin

Directions Step-By-Step

You start by seeding your dried chiles just take off stems and tap seeds out. In a dried pan add chiles and toast for 1 minute on each side until soft. Add chicken stock onion and garlic clove. bring to a boil turn off stove and cover with lid and let sit for 20 minutes. While that is sitting start shredding your cooked chicken making sure you don't have any grizzle. You need about 4 cups of shredded chicken set aside.
After 20 minute get your chiles out and put in blender with garlic clove and onion and the liquid. Blend until chiles are blended. Put liquid through a strainer if you'd like that is what I do. In a large pan add shredded chicken, tomato sauce and liquid add oregano, salt and cumin simmer chicken in sauce for 10-15 minutes.
Let filling cool down and start using right away. You can do the same with shredded pork just use beef broth instead.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #filling, #chciken