I SO wish I had a photo for you for this recipe, but I'm not sure any photo could do the flavor justice. I've been looking for an easy, yet delicious way to make shredded chicken with Mexican flavors and after bringing a few recipes together and tweaking them my own way, "I think I've got it, by George!"
I made this chicken in the crockpot, but you could just as well slow cook it in the oven. I used four skinless, boneless chicken breasts, but you could easily use more or less, or even use chicken on the bone and dark meat, if that floats your boat. I used roasted Hatch chiles that I have in the freezer, but you could use fresh ones, or poblanos, or jalapenos ... or habaneros!
You see, it's your kitchen and you can do what you want. ;)
And then, when the chicken is done, you can use it in homemade enchiladas, taco soup, taco salad, quesadillas, over rice, nachos ... The possibilities are endless You could freeze it for a quick weeknight meal savior. Again, it's your kitchen: do with it what you want.
Accompany it with cheese, lettuce, tomato, avocado, fresh limes and cilantro, sour cream ... whatever you want.
Do you see how flexible this is?! You can't afford to not make it! I wrote up a recipe for you, but seriously, don't worry too much about measuring the spices. Just sprinkle them on the chicken and go for it!
Ken, if you're reading this, sorry I ate all of this before I left. I promise to make some more! :)