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Home»Chicken Recipes»3 Ways to Cook Chicken for Enchiladas
Chicken Recipes

3 Ways to Cook Chicken for Enchiladas

Bonus KitchenBy Bonus KitchenSeptember 29, 2025No Comments5 Mins Read
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Learn how to cook chicken for enchiladas in easy poaching, baking and crockpot methods, and get tender and flavorful results every time.

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Cooking chicken for enchiladas is simple and versatile. Whether you prefer poaching on the stove, baking in the oven or slowly cooking in the crockpot, these methods offer a tender, flavorful chicken that is perfect for rolling into the enchilada.

The ideal cut is boneless, skinless chicken breasts and thighs, but it can also be used inside the bones and on the skin. This recipe makes enough shredded chicken for about one batch of this chicken enchilada recipe.

How to Make Chicken for Enchiladas

Poached chicken

My favorite way to cook chicken for the enchilada is to poach it. Poaching chicken moistens the meat, but it is packed with the flavor of the spices used in poaching liquids. Over the past 20 years, I have tried to cook chicken for the enchilada. This method is something I stick to.

Cream Dutch oven filled with chicken, water and spices.

Roast chicken

That said, if you want to bake chicken, we’ve included instructions on the oven too. You have already turned on the enchilada oven, so when it’s time to bake, preheat and get ready. Estimate 20-30 minutes of bake time depending on the cut and size of chicken you use.

Enchilada Crocpot Chicken

To make chicken with the Enchilada slow cooker, use all the same ingredients as poaching chicken. Predict cooking times of 3-4 hours at high prices or 6-7 hours at low prices.

Mexican seasonings

As long as it is the spice used in Mexican recipes, you can’t really get the wrong spices you use to make Mexican shredded chicken. This mix includes onions, garlic, bayrail, cumin, chili powder, peppercorn and salt.

Other spices tossed as needed: cayenne powder, cilantro, mexican oregano, paprika.

A white pot filled with chicken enchilada was topped with chili peppers and avocados.

Recipe Tips

Chicken Soup – To boast more flavor, use chicken soup instead of water. Alternatively, use a combination of the two. Cooking Time – The total cooking time is the same as the chicken breast and thigh sizes. Using a meat thermometer, start with a small piece first. If they’re not ready to go, both become big pieces. When to fine – chicken is much easier to shred when it’s still warm. It is highly recommended to do it before the chicken gets cold. Large Batch – If you are making large batches of chicken for your enchilada, shred them using a hand or an electric mixer. It’s much faster and easier than doing it manually with two forks.

Remaining ideas

Several other Mexican recipes that will exhaust this chicken: murita, fajita, quesadilla, tostada.

A white pot filled with chicken enchilada was topped with chili peppers and avocados.

Cheap chicken enchilada

This chicken enchilada recipe is packed with flavors featuring tender Mexican shredded chicken suffocating in soft Mexican chicken, creamy cheese and rich red enchilada sauce.

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Preparation time: twenty five Min Min

Cooking time: 20 Min Min

Total time: 45 Min Min

Serving: 12 Enchilada

calorie: 166kcal

author: Darcy Olson

Fee: $15

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3 cup Shredded chicken (*Note 1)3 cup Monterey Jack or Pepper Jack Cheese, split (*Note 2)1 4.5 oz can Dipped green chili (*Note 3)1 Small spoons Ground Cumin1 Small spoons Garlic powder½ Small spoons paprika½ Small spoons Chili powder½ Small spoons Cayenne pepper, heat options½ Small spoons salt1 28 oz can Enchilada sauceOptional Toppings – Sour Cream, Guacamole, Chopsticks, or Jalapeno

Instructions

Preheat the oven to 350. Grease a 9″x13″ baking dish and set it aside.

In a large bowl, add shredded chicken, half the cheese, green chili and all the spices and mix. Please put it aside.

Pour the enchilada sauce into a large plate.

Heat the four tortillas in the microwave for about 30 seconds or until soft.

One at a time, spread warm tortillas over the enchilada sauce and add 1/4 cup chicken stuffing to the edge closest to you. Roll it up firmly, transfer to a baking dish and stitch down. Repeat three more times until all 12 tortillas are filled.

Pour the remaining enchilada sauce over the tortilla and make sure all parts of the tortilla are coated.

Sprinkle the remaining cheese evenly over the top of the enchilada.

Transfer to the oven and bake for 20-25 minutes. Let it rest for 5-10 minutes before cutting and serving.

Top your favorite toppings and enjoy!

Note

Note 1 – Use your favorite method of cooking chicken breasts and thighs, or use the rotisserie chicken you purchased.
Note 2 – Cheddar cheese and Mexican blends also work well.
Note 3 – You can always roast peppers in place of store-bought chili.

nutrition

calorie: 166kcal | carbohydrates: 1g | protein: 16g | fat: 11g | Saturated fat: 6g | Polyunsaturated fat: 1g | January Saturated Fat: 3g | cholesterol: 51mg | sodium: 296mg | potassium: 113mg | fiber: 0.1g | sugar: 0.2g | Vitamin A: 300iu | Vitamin C: 0.4mg | calcium: 217mg | iron: 1mg

Chicken cook Enchiladas Ways
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Welcome to Bonus Kitchen where each recipe is a narrative waiting to be shared rather than just a list of ingredients. We think that food can be a language, an emotion, a means of communication, and a source of nourishment.

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