This dish is made best in a slow cooker (crock pot). You can start it early in the day and let it cook for several hours. Boneless chicken is easier to use as you will need to pull the chicken into bits after it's cooked. However, if you prefer to pay less and buy the meat on the bone, it may take a little bit longer to pull.
1 lb. Chicken breasts
2 cans green chili enchilada sauce
2 cups cooked rice
1. Put chicken pieces in crock pot, set to high.
2. Empty both cans of enchilada sauce into crock pot on top of chicken.
3. Allow chicken to cook for about five hours.
4. Remove the chicken from the enchilada sauce and set on plate. Pull chicken into shreds and add back into enchilada sauce. Stir to re-combine.
5. Serve over cooked rice.
Other variations on this recipe include using two 14-oz. cans of diced tomatoes with green chiles or mexican diced tomatoes. You can also use jars of tomatillo salsa or mole sauce.