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1
Preheat your oven to 450 degrees F.
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2
Spray the bottom and sides of a 9x13 inch baking dish (preferably glass) or use a disposable foil pan.
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3
Those are great too!
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4
Arrange the chicken semi-neatly on the bottom of the pan.
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5
In a large bowl, grate the onion(s) (Yes, with a cheese grater!
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6
Trust me, it comes out so nicely!)
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and add the minced garlic.
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(If you're using whole cloves, smash them with a knife.
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Good stress relief I say!)
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Then add the can of enchilada sauce.
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Swirl 1/2 cup of water in the bottom of the can to make sure you get all the yummy goodness.
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Pour this carefully over the chicken.
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This should cover the meat a little more than halfway.
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14
If it covers it more, great.
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If it's less than half, add a little water.
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Wrap the top with foil and poke holes in the top for good ventilation.
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Put inside your oven and cook for 1 hour.
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At the end of one hour, carefully take out the chicken, and with great care remove the foil.
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Turn the oven down to 300F put the chicken back in and cook for THREE MORE HOURS.
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20
There is a method to my madness!
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The cooking liquid will reduce, concentrating those flavors into the chicken.
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Make sure the chicken is fully cooked.
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At the end of the last hour (or if the liquid has reduced by at least half) take the chicken out and set it on a counter.
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Cover loosely again with foil and leave it to rest for 15-20 minutes.
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Then take two forks and shred the chicken meat.
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26
Here's the hard part.
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Leave the chicken to stand (and cool) for as long as you can stand.
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28
The longer the chicken stands, the more it will soak up those juices.
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29
Serve with corn tortillas, beans and rice.
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30
Instant fiesta!
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31
Enjoy!
