How To Boil Chicken For Enchiladas

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.

How To Cook Chicken For Enchiladas

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.

In this basic recipe, we’ve included lots of salt and pepper as base spices, but chili powder and New Mexico chile powder are also appropriate to add depending on the type of flavor profile you’re aiming for with your enchiladas.

Stir in enough water to cover the chicken and cook over medium heat until it simmers. This combination will boil for 40 minutes until a meat thermometer reads 165 degrees.

How To Shred Chicken For Enchiladas

Remove the chicken from the poaching liquid and be sure to drain all broth from the chicken back into the pot. Remove the chicken to a large bowl or baking sheet to cool slightly.

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.

Easy Recipe For Instant Pot Shredded Chicken

We pressure cook boneless chicken breasts for 20 minutes to get juicy chicken. In the Instant Pot, cover the boneless, skinless breasts with water and cook for 20 minutes.

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