Shredded Chipotle Chicken

My friend Keila taught me to make this--she's from Mexico City. It tastes complicated even though it's embarrassingly easy. I put it in green salads now, but it's also for rolling up in flautas or on tostadas, etc.

4-6 chicken breasts

chopped yellow onions

chopped tomatoes

1 can of chipotles

salt, to taste

Boil boneless chicken breasts in water with a little piece of onion. After cooked, remove from water and shred.

Caramelize onions and saute chopped tomatoes in a little oil with a sprinkling of salt.

Let cook for about 10 minutes (until tender).

Add chicken to mixture with 1 small can chipotles (or ½ can, or 1/4 can). Let cook until flavors meld, about 10 minutes.