There used to be a restaurant in downtown LA (Cuchina) that made wonderful blue corn chicken enchiladas. Instead of pieces of fresh chicken, the filling was composed of chicken that had been stewed/slow cooked until it was falling apart into individual chicken fibers. The stewing liquid was a thin red chili sauce, and had a slightly sweet flavor, maybe from cooked onions. It was like carne deshebada, but with chicken.
Anyone out there know what I'm talking about? Does this sort of preparation have a name? (Pollo deshebrada?) More importantly, can anyone point me to a recipe? The restaurant closed down several years ago, and I haven't been able to locate a satisfactory replacement.