Chicken For Enchiladas

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

Course Dinner

Cuisine Mexican

Keyword Enchilada Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings 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.

Nutrition