- 3 lb
- chicken breast with skin and bone...boneless and skinless works well if cooked in chicken broth
- onion quartered
- garlic cloves
- 2 Tbsp
- powdered chicken bouillon
- whole black peppercorns
- bay leaf
- 1 tsp
- ground cumin
- salt to taste
1Bring 8 cups water to boil in large pot. Add chicken and all the remaining ingredients.
2Reduce heat to medium and simmer for 40 minutes. Taste the broth for seasoning.
3Remove from heat and allow the chicken to cool in the broth. Remove chicken and shred, discarding the skin and bone.
4Strain the broth and reserve for another use or discard totally if not needed. Broth is not necessary for the enchiladas.