1 (2 1/2-3 lb.) chicken
Coarse black pepper
1 can enchilada sauce
1 tsp. cumin
Garlic powder
Onion powder
Salsa - medium hot
1 onion (sm.)

Cook chicken in pot with enough water to stew. Sprinkle with garlic powder, onion powder and black pepper. When done, let cool and debone chicken. Cut chicken into bite-size pieces.

Combine chicken, 1 can El Paso enchilada sauce, small jar salsa, ground cumin and chopped onion. Cook on low approximately 45 minutes, stirring often and adding water when necessary to keep from sticking. Can use beef or pork in place of chicken.

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