This recipe produces a moist and flavorful shredded chicken filling for enchiladas, tacos, soups, etc. It was adapted from Sylvia Casares’ The Enchilada Queen Cookbook. Silvia’s Enchilada Kitchen is one of the leading Mexican restaurants in Houston. I used this filling in Enchiladas Suizas and for chicken soup for a sick sister-in-law.  The photograph shows the shredded chicken in the broth.

2 lbs. skin on chicken breasts with bones

4 cups low sodium chicken broth or stock

1-1/2 tsp. table salt, divided

1 tsp. garlic powder

1 tsp. onion powder

1-1/2 tsp. freshly ground black pepper

In a medium saucepan, poach the chicken breasts in the chicken broth plus 1 tsp. of the salt. Bring to a boil and then reduce to a simmer and cook uncovered for about 25 minutes.

Remove the chicken pieces from the broth with a slotted spoon. Allow them to cool and then shred the meat and return it to the pot. Discard the skin and bones. Add the remaining ½ tsp. of salt, the black pepper, and the onion and garlic powders to the pot. Simmer the shredded chicken in the broth for about 10 minutes, stirring occasionally.

Remove the chicken from the broth with a slotted spoon to use for enchilada or taco filling.

The broth and any leftover shredded chicken makes an excellent base for a chicken soup.