Shredded Chicken and Green Chile Sauce

By AzWench

Ingredients

• Georgia Peach Salsa:
• 2 tablespoons olive oil
• 1 cup onion, small dice
• 2 garlic cloves, minced
• 2 jalapenos, small diced
• 2 tablespoons flour
• 2 cups chicken stock
• 2 cups roasted poblano, peeled, seeded, small diced
• 1 teaspoon cumin
• 2 teaspoons lime juice
• Salt
• Pepper
• 4 chicken breasts, boneless & skinless
• 9 6-inch corn tortillas
• 4 peaches, small diced
• 1 jalapeno, minced
• 1/4 cup red onion, minced
• 1/2 cup red bell pepper, small diced
• 3 tablespoons cilantro
• Juice of one lime
• Salt
• Pepper

Details

Adapted from gactv.com

Preparation

Step 1

Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.

To serve put shredded chicken in tortilla, top with peach salsa, roll up and serve.

Georgia Peach Salsa: Add all ingredients to bowl and mix well. Season with salt and pepper.