I have another great product to share with you from Cave Tools.
Their Stainless Steel Meat Shredding Claws not only look awesome, think Wolverine, but they work amazingly. These guys are a must have for any cooking or barbecue enthusiast. In fact, I think these would make a great gift for a man who knows his way around the kitchen or grill. When my husband saw these he was pretty excited to put them to use.
The handles are textured making them slip resistant and the stainless steel claws are perfect for not only shredding meat but for handling large cuts of meat that need to be moved or carved. I have been using my meat shredding claws for just that, shredding meat! They work great and there is no need to wait for meat to be cooled before shredding. In seconds you have the perfect pulled pork ready for you to slather on some barbecue sauce or the perfect pulled chicken ready to be turned into enchiladas.
Enchiladas Suizas
24 Corn Tortillas
4 Boneless skinless chicken breasts
1 can of Rotel
1/2 cup Water
Garlic Powder
Onion Powder
Cumin
Salt
Pepper
1 Jar Herdez Guacamole Salsa
1/2 lb. Shredded Jack cheese
Sour cream
Cooking oil such as corn or canola
This recipe calls for you to cook your chicken ahead of time in your slow cooker. You can start it in the morning and your chicken will be ready for dinnertime. Put your chicken breasts in your slow cooker and season with the garlic and onion powder, cumin, salt & pepper. Add the can of Rotel and the water. Cover and cook on low for approximately 6 hours. Once your chicken is cooked it is time for the fun part. Pull out your Stainless Steel Meat Shredding Claws and get to work. Only it's not really work cause it literally takes seconds to shred the meat.
You now have everything ready to assemble your enchiladas. In a 9 x 13 baking pan coat the bottom of the pan with just a teeny amount of the salsa. Pour the rest of the salsa into a bowl large enough to fit a tortilla. In a frying pan heat just enough oil to cover the bottom of the pan. Make sure you keep your oil out cause you will need to continue to add oil as you fry the tortillas. One at a time fry the corn tortillas till they just become soft in the oil and then drop into the bowl of salsa coating both sides. From their start piling up the tortillas on a plate until you have a stack of tortillas ready to be filled. It's a long process but well worth it. Heat your oven to 375 and you can finally start to fill and roll your enchiladas. Fill each tortilla with a couple spoonfuls of the shredded chicken and a small amount of cheese and roll shut. You should have 12 tortillas fit snug in the bottom of the pan. You might have to rearrange some in the opposite direction, just make it work! Then take your sour cream and spread a layer over the top of the enchiladas and sprinkle some cheese on top making sure to save half of it. This completes the first layer. You will repeat the process with the remaining 12 tortillas and stack them on top of the bottom later. Spread some more sour cream over the top layer, pour any remaining sauce, and sprinkle the remaining cheese. Now put in your oven for 20 to 25 minutes until the cheese is bubbly and just starts to brown.
This recipe makes a large pan of enchiladas so it is perfect if you are having guests over for dinner or you can just enjoy the left overs the next morning for breakfast by topping them with a fried egg. YUM!
You can purchase your Stainless Steel Meat Shredding Claws on the Cave Tools website and receive 15% off your purchase by using the coupon code MEATCLAW15. You can also find them on Amazon.
The featured product{s} in this post were provided to me free of charge by the manufacturer or PR company representing them. All opinions expressed in this review are my own and not influenced in any way by anyone.
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