Our son's fiancee is from Mexico City, where her mother had a small restaurant. When they visited us, she made enchiladas for us, and she steamed her chicken meat. Once the meat was shredded, she put in part of a can of El Patio Mexican Tomato sauce (hot stuff, but good), cumin, and I can't remember what else, except that she put that whole mixture in a skillet and let it simmer until the juices were cooked out.
Next time we talk to them, I'll ask her what all she used.
Breezy, your recipe looks great...I'll try it soon.
We get by with a little help from our friends