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  2. 95 Winter Dinners That'll Give You An Excuse To Stay In ... - AOL

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    Chicken Tamale Pie Our simple, flavor-packed cornbread provides the perfect base for the shredded chicken , enchilada sauce , and melty cheese in this recipe.

  3. 20 Texan Recipes That Anyone Who Lives There Will Defend ...

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    This method provides a sturdy bottom that helps the tamale pie cut and lift like a slice of loaded pizza, leaving the shredded pork surface open for extra toppings like fresh tomatoes and ...

  4. Here's Every Recipe You'll Need To Make The Perfect ... - AOL

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    Serve this as a side, or feel free to mix in some shredded rotisserie chicken to make this a full meal. Get the Broccoli Cauliflower Casserole recipe . Erik bernstein

  5. Chimichanga - Wikipedia

    en.wikipedia.org/wiki/Chimichanga

    The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package.

  6. Pasteles - Wikipedia

    en.wikipedia.org/wiki/Pasteles

    The recipe calls for cassava to replace the green bananas of the traditional pasteles de masa. Cassava is grated and squeezed through a cheesecloth removing most of its liquid. Broth, milk, butter, annatto oil is added to the masa and is typically filled with shredded chicken and other ingredients.

  7. Chicken sandwich - Wikipedia

    en.wikipedia.org/wiki/Chicken_sandwich

    In the United States, the chicken sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches ...

  8. Repurpose Your Leftovers with These Shredded Chicken Recipes

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  9. Guajolota - Wikipedia

    en.wikipedia.org/wiki/Guajolota

    De tacos, tamales y tortas (2013), Mexican historian José N. Iturriaga explains that guajolota was born in the city of Puebla at least two centuries ago,8 and that this original recipe differs slightly from the current guajolota, since it used "bazo" bread and was filled with a red enchilada (dried red chiles) and shredded pork meat. Over time ...