Shredded Chicken For Enchiladas, Tostadas, Tacos...

• 4 boneless chicken breast halves
• 1/2 medium onion, sliced
• 2 garlic cloves, smashed
• 1 tablespoon salt
• water
• 2 tablespoons butter
• 1 garlic clove, minced
• 1/2 medium onion, chopped
• 1 medium tomatoes, seeded and chopped
• 1/2 green bell pepper, chopped
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon marjoram
• 1/4 cup cilantro, chopped (or to taste)
• 1 1/2 teaspoons ground cumin
• 2 tablespoons tomato sauce
• 1 1/2 teaspoons salt (to taste)
• 1/2 cup chicken broth (reserved)

1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.
5. Add the remaining ingredients listed, except tomato sauce, salt, and broth.
6. Saute until soft, about 10 minutes.
7. Stir in shredded chicken and briefly saute.
8. Add tomato sauce and 1/2 cup of reserved broth.
9. Salt to taste.

chicken breast halves, onion, garlic, salt, water, butter, garlic, onion, tomatoes, green bell pepper, fresh coarse ground black pepper, marjoram, cilantro, ground cumin, tomato sauce, salt, chicken broth

Taken from www.food.com/recipe/shredded-chicken-for-enchiladas-tostadas-tacos-169500 (may not work)