Shredded chicken enchiladas

Ran out of oregano and had to borrow some from the lady next door, so she gets one too

Shredded chicken:

3-4 chicken breasts
enough chicken stock to cover in pot
cumin to taste
the infamous oregano 2 tsp
white pepper 1 tsp
paprika to taste
hickory salt-free seasoning 2 tsp
taco bell mild hot sauce, half bottle (yes, it is good)
enchilada sauce 2 tbs (las palmas for me)
one roasted, peeled, seeded jalepeno
2 uncut dried ancho chilies
3 cloves of garlic, crushed
1/2 large white onion, chopped

Put all ingrediants in sauce pot, bring to a boil, reduce to a simmer for 20-25minutes, turn off heat, cover for 10 minutes.

Take chicken out, shred with fork ( I have a lovely wife who does this, so you'll have to figure it out because I apparently don't have the patience ) She said to say she uses two forks.

Strain broth into bowl, return to pot, return shredded chicken, turn up heat to almost boil, turn off heat, cover 5-8 minutes, depending on your taste

Strain most of broth, put in fresh cut onions, roasted green chilies, and 2 tbs enchilida sauce, stir in ingredients

Enchiladas:

I use Guerrero tortillas. Soft taco size flour.
Oil baking dish 12X9, spread with paper towel to even out
Chicken
enchilida sauce
sliced olives
mozzarella cheese, less than cheddar (close mexican cheese and I had some)
cheddar cheese

Wrap up, I like to smother with enchilada sauce, dust (love that word chefs use) with olives, cheddar cheese.

Bake 350 for 30-40 minutes