This spicy chicken filling can be used on nachos, in burritos, enchiladas, or my favorite, quesadillas. The salsa ranchera has lots of flavors, so you don’t need to add much to enhance it. I made a quick cilantro sour cream that pairs well with the spicy flavors in the chicken. Plus, anything made in the slow cooker is fine by me!
For the chicken filling
1 14 oz can of tomato puree
2 14 oz can of chicken broth
1 7 oz can of salsa ranchera
1 very juicy lime
1/2 teaspoon ground mustard
1 onion, sliced thinly
1 lb chicken breasts
For the quesadillas
12 small corn tortillas (or flour is you prefer)
1 can of refried beans
2 cups of shredded Mexican cheese
For the cool cilantro sour cream
1 cup of sour cream
3 tbs chopped cilantro
Dash of salt
1. Combine all ingredients except chicken and mix well. Add the chicken and cook on low for 5 hours.
2. Carefully remove the chicken and shred it with two forks. Return it to the cooking liquid for another 2 hours. This will finish tenderizing it and it will absorb more of the liquid.
3. At this point you can strain as much of the cooking liquid as you want and simmer in a saucepan until it reduces by half. It will make a very spicy sauce that can be used on whatever you use the chicken for.
4. Preheat oven to 350. Place 6 of the tortillas on an ungreased baking sheet. Evenly spread the refried beans on each. Sprinkle lightly with cheese. Distribute the chicken filling (onions included if you want) then top with the remaining cheese. Top with the rest of the tortillas and bake for about 15-20 minutes until the cheese is bubbly and the tortilla is crisp.
5. Mix the sour cream, lime juice, cilantro, and dash of salt. Serve with the quesadillas and reduction sauce.