Title: Shredded Chicken Filling
Categories: Tex-mex, [poultry, Low-fat, Do-ahead
Yield: 3 Servings

--------------------------------NORMA WRENN--------------------------------
6 Dried ancho or pasilla chile
1 ts Salad oil
2 lg Onions
2 Garlic
14 oz Can tomatoes
2 ts Sugar
1 ts Dry oregano
1/2 ts Cumin
2 c Chicken or turkey breast
Salt
Pepper

Place chiles on a baking sheet and toast in a 300-degree oven until
fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems, seeds
and veins; then place chiles in a bowl, cover with 1-1/2 cups boiling
water, and let stand until pliable (about 30 minutes).

While chiles are soaking, place oil, onions, garlic, and 1 tablespoon water
in a wide nonstick frying pan. Cook over medium heat, stirring often, until
mixture is deep golden (20 to 30 minutes); if onions stick to pan or pan
appears dry, add more water,

Drain chiles, discarding liquid. In a blender or food processor, whirl
chiles, tomatoes and their liquid, sugar, oregano, and cumin until smoothly
pureed.

Stir chicken and chile-tomato mixture into onion mixture. Reduce heat and
simmer, uncovered stirring occasionally, until mixture is thick and flavors
are blended (about 10 minutes). Season to taste with salt and pepper.

Low-Fat Mexican Cookbook - Sunset Books - ISBN 0-376-02478-X
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
on Feb 1, 1998