Mexican food lovers know there are several methods for preparing shredded chicken for chicken enchiladas including boiling whole chickens, simmering boneless skinless chicken breasts in a slow cooker, or even using a rotisserie chicken from the deli to pull out long strands of flavorful, juicy meat.
Of all these tasty approaches, our favorite chicken recipe is still the classic method of simmering a whole chicken in a large pot full of aromatic vegetables and spices. Not only do you get juicy, pulled chicken, but the chicken broth this process creates is a wonderful addition to sour cream sauces or thinning out our award-winning green enchilada sauce.
For this method, a whole chicken may be used, or a package of chicken pieces from the butcher. We love a mixture of white meat and dark meat, but if you strongly prefer one or the other, chicken thighs or boneless skinless chicken breast may be used without altering the recipe.
Enchiladas are a classic Tex-Mex dish that are easy to make and always a crowd pleaser The key is having flavorful, tender shredded chicken breast that soaks up the enchilada sauce I’ll walk you through how to perfectly cook chicken breast and then shred it to get it ready for your enchilada recipe.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
Steps
Season the Chicken
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Drizzle the olive oil over both sides of the chicken breasts.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, chili powder, and oregano. Sprinkle the seasoning mixture evenly over the chicken breasts, coating both sides.
Cook the Chicken
- Preheat the oven to 400°F.
- Place the seasoned chicken breasts on a baking sheet. Make sure they aren’t touching each other.
- Bake for 25-30 minutes until the chicken is completely cooked through and registers 165°F on a meat thermometer. The chicken will be firm to the touch when done.
Shred the Chicken
- Once cooled slightly, use two forks to shred the chicken right on the baking sheet. The chicken should shred very easily.
- Alternatively, you can shred the chicken breasts by hand, pulling the meat apart into long thin strands.
- For a finer shred, you can toss the shredded chicken into a food processor and pulse 5-10 times until it reaches your desired consistency.
Use in Enchiladas
Now you have tender, flavorful shredded chicken breast ready to use in your favorite enchilada recipe. Just mix the shredded chicken with enchilada sauce and fill tortillas Top with more sauce and cheese then bake until bubbly Enjoy!
Let’s go through each step in a bit more detail so you can master perfectly cooked, shredded chicken breast for enchiladas or any recipe.
Choosing the Right Chicken Breasts
Boneless, skinless chicken breasts are ideal for easy shredding. The key is to start with good quality chicken. I like to buy chicken breasts that say “air-chilled” instead of “water-chilled.” “Air-chilled chicken doesn’t have any saline added to it, so it tastes and feels better. Organic and free-range are also good options.
Cut the chicken breasts into pieces that are about the same size and thickness. Each should weigh about 1 1/4 to 1 1/2 pounds. Very large chicken breasts may need longer cook times. Avoid chicken breasts with any tears or uneven sides.
Thaw frozen chicken breasts completely in the refrigerator before cooking. Room temperature chicken will cook more quickly and evenly.
Seasoning is Key
Seasoning the raw chicken right before cooking it is one of the keys to making shredded chicken that tastes great. This lets the spices flavor the meat all the way through.
I like to use a Tex-Mex inspired blend of spices like garlic powder, onion powder, cumin, oregano, smoked paprika, and chili powder. But you can customize the seasoning to complement whatever cuisine your enchiladas are.
Be generous with the seasoning so the flavor really comes through. Drizzle a little oil first so the spices stick evenly to the chicken.
Oven Cook for Best Results
Baking the chicken in the oven results in very tender, moist meat perfect for shredding. The gentle, even heat of the oven prevents the chicken from drying out.
Arrange the chicken breasts in a single layer on a baking sheet so they cook evenly. Bake at 400°F until cooked through and register 165°F. Timing will depend on thickness, but plan on 25-30 minutes.
I don’t recommend cooking chicken in the slow cooker or Instant Pot for shredding because the texture won’t be as good. Oven baking really is best.
Let Chicken Rest Before Shredding
It’s important to let the chicken cool for 5-10 minutes before shredding it. This allows the juices to redistribute through the meat. If you shred chicken immediately, it will be dry.
Once cooled slightly, the chicken will shred beautifully with two forks. I turn the chicken sideways on the baking sheet and shred it right into the pan juices to keep all that flavor.
For an extra fine shred, pulse in the food processor. But don’t over process or the texture will get mushy.
Shredded Chicken Storage
To get a head start, you can cook, shred, and store the chicken up to 4 days in advance. Let the shredded chicken cool completely then transfer to an airtight container. Store in the refrigerator until ready to assemble enchiladas.
The chicken also freezes well. Portion it into recipe-ready amounts and freeze for up to 3 months. Thaw in the refrigerator before using.
Just remember to only add the shredded chicken to the enchilada sauce right before filling the tortillas so the chicken doesn’t get soggy.
Time for Enchilada Magic!
Now that you have tender shredded chicken ready, it’s time to transform it into crave-worthy enchiladas. Simply mix with enchilada sauce, fill tortillas, and bake until gooey and delicious.
I like to spoon the sauced chicken into corn tortillas then roll them up. Place seam side down in a baking dish. Pour over more sauce and shredded cheese like cheddar, Monterey Jack, or Mexican blend. Bake at 350°F until heated through, about 20 minutes.
Chicken enchiladas are endlessly adaptable. Try versions with green sauce, mole sauce, or queso. You can fill with cheese, beans, veggies, rice, etc. Top with anything from avocado to fried onions. Make it your own!
With flavorful shredded chicken ready to go in your refrigerator or freezer, dinner is just minutes away. Now you can enjoy homemade enchiladas along with so many other chicken dishes like quesadillas, tacos, salad, soup, sandwiches, and more.
How To Cook Chicken For Enchiladas
We begin by placing the raw chicken (make sure to remove the giblets if included in the cavity) in a large pot. We add in diced tomato, garlic cloves, and onion which will flavor the chicken and infuse the cooking liquid with excellent flavor– producing a rich chicken stock for homemade enchilada sauces, or even a homemade soup using leftover chicken the next day.
For herbs, its traditional to use dried bay leaf, though fresh herbs such as cilantro or Mexican oregano are always wonderful to flavor the broth.
We’ve included a lot of salt and pepper in this basic recipe as base spices. However, you can also add chili powder or New Mexico chile powder, depending on the flavor profile you want for your enchiladas. About 1-2 T. of any chili powder will be a nice addition to your recipe.
Put the chicken in a pan with just enough water to cover it. Heat the pan over medium-low heat until the chicken mixture starts to simmer slowly. This mix will be simmered until a meat thermometer reads 165 degrees on the inside, which should take about 40 minutes.
Its important to keep the chicken submerged in the cooking broth or flip the chicken once through cooking to make sure the meat is white and any juices run clear.
Sometimes a white foam collects on the surface of the broth. This is perfectly normal and may be skimmed off and into the sink.
Easy Recipe For Instant Pot Shredded Chicken
If youre in a time crunch this recipe can be made in half the cooking time in the Instant Pot.
We use boneless chicken breasts under the high pressure of the pressure cooker to make juicy chicken in 20 minutes. Simple place this recipe in the Instant Pot, covering the boneless skinless breasts with plenty of water, and cook for 20 minutes. Depressurize and shred the chicken as instructed above.
This is one of my favorite ways to boil chicken breasts for many recipes like chicken salad or a casserole dish.
How to Cook Chicken for Enchiladas | Kitchen Basics by MOMables
FAQ
How long should I boil chicken breast to shred?
To boil chicken breasts for shredding, you should simmer them for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). The exact time will vary depending on the size of the chicken breasts, according to cooking blogs.
Do I bake chicken enchiladas covered or uncovered?
Most enchiladas are baked and covered with foil until heated through.May 28, 2022