Chicken Enchiladas Filling
1 pack "fresh" chicken tenderloins
1 white onion, sliced into half moons
6-10 button mushrooms, cleaned and roughly chopped
1-3 garlic cloves, minced
1 fresh jalepeno, deseeded, chopped rather small
2-3 TBSP Valentina Hot Sauce (or other flavorful hot sauce of your choice)
2 tsp maple syrup (or sugar, or raisins, just something a little sweet)
Juice of one lime (or a tsp of apple cider vinegar)
1 jar of salsa (tomatillo, or other favorite)
2 handfuls of spinach
3 inches of goat cheese log
1 fresh tomato, chopped (optional)
Preheat Oven to 300 degrees
Into pot, lay all chicken tenderloins along the bottom, add in all veggies, making sure things are evenly distributed, pour salsa all over, add in lime, maple syrup, and salsa. (It doesn't matter too much that things are mixed up yet, as this will slow cook and kind of meld together as it does so, and you'll get to incorporate things at the end).
Put in preheated oven, slow cook for 2 hours, adding in spinach, goat cheese, and tomato if using in the final 30 minutes. Remove from oven, chicken should shred easily at this point just by stirring with tongs or wooden spoon. Incorporate all ingredients, taste, add more hot sauce or goat cheese if desired.
Alternatively, you could cook this over low heat on stovetop for 30-45 minutes, until chicken easily shreds, add in spinach, goat cheese, and tomatoes in the last 10 minutes of cooking.
Warm or flame char some corn tortillas (this fills approximately 16). Enjoy as tacos, or roll and nestle into pan and freeze for later time like enchiladas.
If freezing, cover with plastic wrap then foil, freeze for up to 3 months, reheat in 375 oven, with more salsa or enchilada sauce.