Chicken Enchilada Filling


2 lb Chicken breast, boneless
2 lb Chicken thighs, boneless
2 tbsp Chili powder
1 tsp Cumin
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Black pepper
1 tsp Chipotle (hot) or Smoked Paprika (mild)
1 bunch Green onion, chopped
3 clove Garlic, crushed
1 can Green chilies, diced
4 cup Water
1 Knorr chicken bullion cube
1 Olive oil
1 Salt and pepper


Quarter chicken and sprinkle with dry spices - quantities are approximate, adjust to taste. Let chicken sit for at least 1 hour, up to overnight, refrigerating as necessary.
Heat large pot, or deep pan. Add olive oil, green onions, and garlic. Sauté for a few minutes till garlic softens. Add and brown chicken, 10-15 minutes.
Add water, bullion cube, green chiles. Bring to a boil, stir to break up bullion. Add a pinch or two of salt, but not too much at this point, since it is going to reduce and you can adjust salt at the end. Lower heat and simmer for 1-2 hours, uncovered, till liquid is almost gone.
Shred chicken with two forks. Salt to taste. Use as enchilada/taco filling, or nacho topping.
If making enchiladas, heat up a large skillet, add a little butter and lightly brown corn tortillas to make them strong and flexible. Fill each with a couple tablespoons of chicken filling, roll into a tube, and place seam side down in a baking dish. Cover with enchilada sauce (I just use canned) and shredded cheddar. Bake at 350 till everything us bubbly and cheese is melted.

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