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Enchilada and Taco Chicken Meat

Ingredients:   Makes 20

2 lbs. boneless, skinless chicken (breast, leg or thigh)
½ cup diced yellow onion
½ cup medium diced green bell peppers or green chilies
¼ cup chopped cilantro leaves
2 tsp. oregano leaves
3 TBS. chopped garlic
2 tsp. Wildwood Blends All-Purpose Seasoning
4 cups chicken stock


Place the meat and all the ingredients into a large pot and bring to a boil, cut back to a simmer for 1 to 1½ hrs.

Also can be done by baking in 350° oven about 2 hrs. The meat should be tender to the point where it begins to shred.

This Machaca style is very versatile: use in tacos, enchiladas, soup, nachos, burritos etc.