No! Not this chicken!
I was chatting this weekend with a friend who cans lots of meat and I decided to try canning chicken for my enchiladas. Since the jars have to process for 1-1/2 hours, I was afraid the chicken would be a mushy mess and I didn’t want that so I tried one jar to see what would happen. When I make enchiladas, I boil chicken breasts, with bones and skins, and spices so I did that as usual, then canned the one jar.
Looks like it worked fine but I won’t know about the texture of the chicken til I try it. We were having chicken enchiladas last night but the chicken for those was already shredded so I will try the canned chicken next time.
Since I already can my cooked pinto beans, if the canned chicken works, fixing enchiladas and beans will be so quick and easy. Guacamole is quick. Flour tortillas are quick. Enchilada gravy is quick!
The hardest part of this meal is not eating all the tortillas as soon as they come off the stove. Add a little butter and I could eat a ton of these!
Sprinkle with some cheese, bake with the beans, make the guacamole, make a little cheese dip, open a jar of salsa . . one of our favorite meals. Definitely not low fat but very tasty.
I’ll let you know how the canned chicken turns out.