Michele's Shredded Chicken (Enchilada's, tacos, nachos, salad, or burritos)

6 lbs of boneless chicken
40 ounces of chicken stock
1 medium onion (chopped)
2 cloves garlic (minced)
2 bay leaves (optional, but all real cooks should have these in their kitchen)
Decorate bottom of pan with Olive Oil (2 tbsps ??)
1 can (15 ounce) red enchilada sauce

This recipe is large enough for 5 8x13 pans of enchilada's. I like to make a big batch and freeze. So if you make this size freeze in 4 separate portions for easy thaw. To thaw set in refrigerator 24 hours before next use, then heat and use for what ever you are making.

1. Cube chicken (not required, but I don't like shredding my chicken later and I like it fine), chop onion, mince garlic.

2. In an 8 quart (or big pot) pot saute olive oil, onion, and garlic for about 2 minutes.

3. Add cubed chicken, chicken stock, and bay leaves bring to a boil then reduce heat to low and cook covered for 3 hours.

4. Drain chicken and reserve 16 ounces of the stock. I am anal at this point and strain mine through a cheese cloth to get rid of all little fat pieces, not required and could be avoided by browning chicken before starting recipe. I think this is easier than browning 6 lbs of chicken.

5. Return chicken to pot and pour the reserved stock over it. Gently mash the chicken with a potato masher to shred. Add can of enchilada sauce and boil on medium for about an hour until the fluid is reduced. Continue to gently mash chicken as necessary to get to desired size shreds.

6. Use in you favorite Mexican dishes.

Enchilada's
10 Medium size tortilla's
2 cups shredded cheese
2 cans (15 ounce) enchilada sauce

1. Coat bottom of 5x13 pan with half a can of sauce.
2. Fill tortilla with cheese and chicken, roll and put in pan seam side down, repeat until pan is full.
3. Cover with remaining sauce and cheese, bake at 350 degrees covered for 20 minutes, remove foil bake additional 5 minutes. (This may take longer if you are starting with cold chicken) Internal temperature should read 160 degrees.