1/2 cup olive oil
4 skinless, boneless chicken breast halves
1/4 cup chili sauce
1/4 cup sliced green onion
1 cup chopped celery
1 teaspoon coarse salt
1 teaspoon paprika
1 cup finely chopped onion
1/8 teaspoon dried basil
2 tablespoons honey
1/8 teaspoon dried thyme
2 teaspoons ground black powder
1/4 teaspoon paprika
Heat the olive oil in a large stockpot over medium heat. Place the chicken in the pot with the sauce, reserving about 3 tablespoons of the chicken for later; add 3 more tablespoons of chicken; reduce heat to low. Cover, reduce heat and simmer for about 1 1 hour, stirring occasionally. At this point add the chili sauce, green onion, celery, salt, paprika, onion and celery. Stirring often.
During the last minute of cooking, combine chicken with chicken broth mixture so that chicken is covered; add celery, salt, paprika and enchilada sauce. Simmer 1 hour more, stirring occasionally, then transfer chicken to a serving platter and reserve remaining one 1 tablespoon for later.