10 chicken feeders
2 cups water
1 large onion, sliced
2 medium carrots, cut into 1 inch pieces
2 cups sliced red bell peppers
2 medium heads cabbage
2 (10 ounce) cans sliced mushrooms
1 cup sliced fresh mushrooms
2 (4 ounce) cans sliced green chiles
1 cup shredded Mexican-style cheese
1/2 cup shredded Cheddar cheese
Place chicken feeders into the bottom of a large glass dish or platter dish. Place chicken feeders over the hot water to prevent sticking. Heat enough to reach a boil. Add enough water to cover chicken. Cook covered for 1 minute. Reduce heat to low; cover. Heat broth over medium heat. Stir frequently, stirring, until there is no longer any lumps. 3 to 4 minutes for crisp. Reduce heat to low; cover.
Stir in water and onion. Cover, reduce heat, and simmer for 10 minutes. Stir constantly until chicken is no longer pink. Remove chicken from broth mixture and place in a metal bowl or sealable plastic bag.
Stir cabbage into French onion mixture. Remove chicken from heat. Place chicken in bowl or plastic bag; microwave until soft and undercooked. Stir pot of beef broth into chicken with 1 cup white wine. Return chicken to pot over high heat. Simmer 25 minutes.
Preheat grill for high heat and cook 20 minutes, stirring occasionally. Pour cooking liquid into pan where enchilada is simmering. Cover with lid, sprinkle with cheese.
Remove chicken from liquid. Place chicken in skillet (open, not in tin.) Cook 30 minutes on each side or until chicken is no longer pink. Remove from grill, place on baking sheet and cook uncovered 10 minutes. Serve with salsa.