Marylou's Chicken El Toro

Marylou's Chicken El Toro

32

"No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas."

Ingredients

1 h {{adjustedServings}} servings 706 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
  2. Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
  3. Serve over flour tortillas and garnish with sliced olives and sour cream.
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Reviews

32
  1. 42 Ratings

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Very good and so easy! I added some garlic and a little cumin and cayenne as well as sauting a few cloves of garlic with the onion. We like things spicy so I used medium salsa and it was perfe...

This is a very easy dish and a great addition to any recipe box. I have made this for certain guests that we have over and it is often requested from return visitors. I highly recommend especi...

This recipe defiantly needs some help, otherwise it's just salsa and chicken. Not very appealing. First off, I added some finely crushed garlic to my onions for frying. I also added some fresh c...