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- 1 Rotisserie Chicken (from Costco)
- 1 Can of El Pato Original Tomato Sauce
- 2 Tablespoons Organic Tomato Paste
- ½ Cup Diced Organic Yellow or White Onion
- 2 Tablespoons Organic Minced Cilantro
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 1/2 Teaspoon Dried Oregano
- I Tablespoon Avocado Oil
- 1 Cup Filtered Water
- Pink Himalayan Salt (from Costco)
- Fine Ground Black Pepper (from Costco)
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- Remove, shred and add the meat from the chicken into a glass bowl with lid so you can save any unused chicken in the fridge.
- In a large deep pan with lid, add the avocado oil and turn the heat to medium/high.
- Add about ½ to ¾ of the shredded chicken to the pan (depending on the size of the chicken).
- Sauté the chicken for a few minutes and then add the turmeric and cumin, salt and pepper to taste, while mixing and sautéing for about 5-10 minutes until chicken starts to brown.
- Add the can of El Pato sauce and mix. Then add the water (more if needed) and tomato paste and mix thoroughly and bring to simmer.
- Add the diced onion, cilantro and oregano and continue to mix and heat through covered and simmering on low for about 10 minutes until the all ingredients are incorporated and liquid has reduced to create a moist, but not watery, chicken filling.
- Serve with warm all-natural corn tortillas or use for enchilada filling, or even on top of a salad for a low-carb option. Add toppings of your liking such as black beans, organic tomatoes from the garden, non-GMO corn, avocado, cotija cheese (omit for dairy-free) and more fresh cilantro.
- Reheat any leftovers in a pan instead of the microwave to keep the same freshly-made flavor.
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