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I have a great idea for chicken that I've used for the last month or so. I get the boneless/skinless breast tenderloins and thighs. I alternate pieces in a glass baking dish (white, dark, white etc.) I then drizzle EVOO (extra virgin olive oil) over all pieces. Then season liberally with salt, garlic salt and pepper. I then take 1 large can of green chiles and 1 large can of green enchilada sauce and toss with chicken pieces (then I season again) them bake @ 250 degrees for 3-4 hours. I then take 2 forks and separate the chicken best I can (absorbs all chiles and sauce) and use it for tacos, tostadas and with Beans. SUPER tender, easy and flavorful!

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