Shredded Chicken For Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 chicken breasts (bone in skin on)
• 1 chicken bouillon cube
• 4 roma tomatoes (chopped)
• 1/4 onion (chopped)
• 1 jalapeno (minced, or a serrano if you like it spicy)
• 2 garlic cloves (minced)
• 1 tablespoon oil

Recipe

• 1 place the chicken breasts and bouillon cube in a sauce pan. cover with water and bring to a boil. simmer the chicken for 45 minutes to an hour until tender enough to shred.
• 2 pull the meat out of the sauce pan and set aside to cool.
• 3 heat the oil in a saute pan, add the onions, jalapenos, and garlic. saute for 5 minutes on medium heat or until onions are soft and translucent.
• 4 add in the tomatoes and cook until mushy about 10 minutes.
• 5 shred the chicken and add it to the tomato mixture. stir and continue to cook until the chicken is warm.
• 6 salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
• 7 cook the enchiladas and serve.