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How to make it

  • clean chicken and salt and pepper liberally.
  • Add olive oil to dutch oven
  • Bake chicken in heavy dutch oven for about 1hour or until browened and done. 325 degrees
  • Remove chicken from pan and set aside. Debone and shred when cooled.
  • Add about 1/2 C chicken stock and deglaze pan.
  • Add garlic, onions, celery, carrotts and jalepenos and saute for about 10minutes
  • Add chicken stock, tomatoes, green chilis and bring to a boil. Let simmer 15minutes
  • Add chicken. cumin, enchilada sauce, chili powder and 1/2 cilantro.
  • Simmer for about 30 minutes.
  • Add remaining cilantro.
  • Serve with torilla chips, sour cream and guacamole.

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