To a large pot add the chicken or chicken pieces or boneless skinless chicken breast. Add the tomato, garlic, onion, salt and pepper, and optional spices.

Fill with enough water to cover the chicken or fill the pot about 3/4 full. Large chickens will need to be rotated once during cooking to ensure they are fully cooked, if they poke out of the top of the pot.

Place the chicken on the stovetop and set to medium high heat. When it begins to boil, lower the heat to manageable bubbles, and let the chicken boil for about 40 minutes, rotating once during cooking. Gently remove the chicken from the broth using tongs to drain the excess broth out.

Place in a bowl or on a baking sheet to cool slightly. Shred the boiled chicken using the methods described with either 2 forks, electric beaters, or even a food processor.

Reserve the meat for your enchiladas and discard the bones. Use the delicious broth to thin Mexican enchilada sauces, or store it in the refrigerator for another recipe (suggestions mentioned above).

This chicken can be rolled into corn and flour tortillas to create delicious enchiladas, flautus, and soft tacos.