Learn how to cook chicken for enchiladas with easy poaching, baking, and crockpot methods for tender, flavorful results every time.
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.
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.
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.
Cheesy Chicken Enchiladas
This chicken enchilada recipe is packed with flavor, featuring tender Mexican shredded chicken, creamy cheese, and smothered in a rich red enchilada sauce.
Servings: 12 Enchiladas
Calories: 166kcal
Cost: $15
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Ingredients
- 3 cups shredded chicken (*Note 1)
- 3 cups Monterey jack or pepper jack cheese, divided (*Note 2)
- 1 4.5 oz can diced green chilis (*Note 3)
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper, optional for heat
- ½ tsp salt
- 1 28 oz can enchilada sauce
- Optional Toppings – sour cream, guacamole, chopped cilantro or jalapeños
Instructions
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Pre-heat the oven to 350℉. Grease a 9″ x 13″ baking dish and set aside.
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In a large bowl, add shredded chicken, half the cheese, green chilis, and all spices, and toss to combine. Set aside.
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Pour ½ cup of the enchilada sauce onto a large plate.
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Heat up 4 tortillas in a microwave for approximately 30 seconds, or until soft.
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One by one, coat the warmed tortilla in the enchilada sauce and add 1/4 cup chicken filling to the edge closest to you. Roll up tightly and transfer to the baking dish, seam side down. Repeat 3 more times until all 12 tortillas are filled.
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Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is coated.
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Sprinkle the rest of the cheese evenly over the top of the enchiladas.
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Transfer to the oven and bake for 20-25 minutes. Let rest for 5-10 minutes before cutting and serving.
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Top with your favorite toppings and enjoy!
Notes
Note 2 – Cheddar cheese, and a Mexican blend also work well.
Note 3 – You can always roast peppers in place of store bought chiles.
Nutrition
Calories: 166kcal | Carbohydrates: 1g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated 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
