This filling is particularly delicious in flautas, tacos and enchiladas.

2 tablespoons olive oil
4 cloves garlic, minced
4 jalape? chiles, minced (no seeds)
1 onion, chopped
6 small tomatoes, chopped
Shredded chicken from 2 breasts
2 teaspoons Mexican oregano
1/2 teaspoon salt, or to taste
1 cup chicken broth

In a Dutch oven heat olive oil over medium heat and saut?the garlic, chiles and onion until soft but not browned.

Add tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.

Yields about 2 1/2 cups shredded filling.