Name: Chicken For Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 lb chicken breasts or thighs, boneless and skinless (*Note 1); ½ white onion, quartered (*Note 2); 3 cloves garlic, smashed (*Note 3); 2 bay leaves (not needed for baking); 1-1½ tbsp kosher salt (*Note 4); 1 tsp black peppercorn; 1 tsp chili powder; ½ tsp ground cumin; water or chicken broth (*Note 5)

Cooking chicken for enchiladas is simple and versatile — whether you prefer poaching it on the stove, baking it in the oven, or letting it slowly cook in the crockpot, these methods will give you tender, flavorful chicken perfect for rolling into enchiladas.

The ideal cuts are boneless and skinless chicken breasts or thighs, but you can also use bone-in and/or skin-on. This recipe makes enough shredded chicken for approximately one batch of this chicken enchiladas recipe.

How To Cook Chicken For Enchiladas

Poached Chicken

My favorite way to cook chicken for enchiladas is to poach it. Poaching chicken keeps the meat moist, yet loaded with flavors from the spices used in poaching liquid. In the past 20 years I’ve tried cooking the chicken every which way for enchiladas, and this method is the one I stick with.

Cream dutch oven filled with chicken, water and spices.

Roasted Chicken

That said, if you prefer to bake the chicken, I’ve included oven directions as well. Since you’ll already have the oven on for the enchiladas, it will be preheated and ready when it’s time to bake them. Anticipate a 20-30 minute bake time, depending on the cut and size of the chicken you use.

Chicken In Crockpot For Enchiladas

To make chicken in the slow cooker for enchiladas, you’ll use all the same ingredients as you would poaching the chicken. Anticipate a cook time of 3-4 hours on high or 6-7 hours on low.

Mexican seasonings

You really can’t go wrong with the spices you use to make Mexican shredded chicken, as long as they’re spices used in Mexican recipes. This mix includes onion, garlic, bay leaves, cumin, chili powder, peppercorn, and salt.

Other spices to throw in, if desired: cayenne powder, coriander, Mexican oregano, and paprika.

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White pan filled with chicken enchiladas topped with peppers and avocado.

Recipe Tips

Chicken Broth – for more flavor boast, use chicken broth in place of water. Or use a combination of the two.
Cooking Time – as chicken breasts and thighs vary in size, so will the total cooking time. Use a meat thermometer and start with the smaller pieces first. If they’re not ready to go, either will the large pieces.
When To Shred – chicken is much easier to shred when it’s still warm. I highly recommend doing it before the chicken cools.
Large Batch – if you’re making a large batch of chicken for enchiladas, use a hand or electric mixer to shred. It’s much faster and easier than doing it by hand with two forks.

Leftover Ideas

A few other Mexican recipes to use up this chicken meat: Mulitas, Fajitas, Quesadillas, and Tostadas.

Chicken For Enchiladas

Learn how to cook chicken for enchiladas with easy poaching, baking, and crockpot methods for tender, flavorful results every time.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 1 batch

Calories: 1608kcal

Author: Darcey Olson

Cost: $6

Ingredients

3 lb chicken breasts or thighs, boneless and skinless (*Note 1)
½ white onion, quartered (*Note 2)
3 cloves garlic, smashed (*Note 3)
2 bay leaves (not needed for baking)
1-1½ tbsp kosher salt (*Note 4)
1 tsp black peppercorn
1 tsp chili powder
½ tsp ground cumin
water or chicken broth (*Note 5)

Instructions

POACHING CHICKEN

Place chicken in large dutch oven or stock pot.
Add onion, garlic, bay leaves, peppercorn, 1½ tbsp kosher salt, chili powder, and cumin.
Add enough water so it covers the chicken with an extra 1 inch above. Bring the poaching liquid to a boil over high heat.
Reduce heat to simmer and cook for about 18-22 minutes, depending on the thickness of the chicken, or until it reaches an internal temperature of 165°F. Use a meat thermometer and check the smallest pieces first. (*Note 6)
Use a slotted spoon to remove chicken and transfer to a paper towel lined cutting board. Let cool for 5 minutes before removing the paper towels and shredding the chicken with two forks.

BAKING CHICKEN

Pre-heat oven to 375℉.
Coat the chicken with a thin layer of olive oil and sprinkle with chili powder, 1 tbsp kosher salt, pepper, and cumin.
Bake for 25-30 minutes, or until the internal temperature hits 165℉. The total time will vary depending on the cut of chicken used. (*Note 6)
Let cool for 5 minutes then shred the chicken with two forks.

CHICKEN IN CROCKPOT

Place chicken in large dutch oven or stock pot. Add onion, garlic, bay leaves, and peppercorn. Sprinkle the chicken with 1 tbsp kosher salt, chili powder, and cumin.
Add 1 cup of water or chicken broth.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the internal temperature hits 165℉. (*Note 6)
Use two forks to shred the chicken in the cooking liquid.

Notes

Note 1 – you can use bone-in and skin-on chicken, but you must ensure neither item makes it to the final product.

Note 2 – If baking, use 1/2 tsp onion powder instead.

Note 3 – If baking, use 1/2 tsp garlic powder instead.

Note 4 – Varies depending on the cooking method selected. Make sure to use the amount listed in the cooking method instructions you’re using.

Note 5 – Water and chicken broth can be used interchangeably in this recipe.

Note 6 – The total cook time will vary depending on the size and the cut of the chicken used. Start checking the temperature at the low end of the scale.