Chicken Enchilada Filling

This is completely invented. Anyone reading this more than likely knows of my Mexican food dependency. I especially love enchiladas filled with shredded chicken, but my attempts at this were always pretty bland. In a fit of pique, I threw together a sauce to combine with the shredded chicken and my trusty tester Cliff told me I had hit it out of the park. We like things pretty spicy, so adjust as needed to your own taste.

2 lbs chicken (I use skinless, boneless breasts, just because they’re easier to deal with)
1 onion, quartered
1 large carrot, cut into chunks
2-3 stalks celery, cut into chunks
2 cloves garlic, minced
1 jalapeño pepper, minced
1/2 c fresh cilantro, chopped
1 T chili powder
1 tsp cumin
1 T dried minced onion
1/2 tsp pepper sauce
1 small can tomato paste
2 small cans chopped mild green chiles

Put chicken, onion, carrot and celery in a large soup pot and add cold water to cover. Bring to a boil and simmer for 30-45 minutes or until chicken is completely cooked. Remove chicken and set aside to cool, covered with a towel.

Combine all remaining ingredients in a small bowl and stir well, adjusting seasonings to taste. After chicken cools, shred with two forks. Add sauce to chicken and stir until well distributed.

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