Mexican food lovers know there are several ways to make shredded chicken for chicken enchiladas, including boiling whole chickens, simmering boneless, skinless chicken breasts in a slow cooker, or using a rotisserie chicken from the deli.
Start with raw chicken in a big pot. Add diced tomato, garlic cloves, and onion to flavor the chicken and infuse the cooking liquid with flavor, creating a rich chicken stock for homemade enchilada sauces or soup tomorrow.
After cooling there are several methods for shredding the meat. The simplest way is to use 2 forks to remove the meat and shred it using the forks to pull the meat into ribbons. Another method is to use freshly cleaned hands to pull apart the meat.