My favorite way to cook chicken for enchiladas is to use my Instant Pot Shredded Chicken recipe. It’s fast, easy and hands-off. If you don’t have an Instant Pot, this Crockpot Shredded Chicken is also a good option, but you do have to plan ahead because the slow cooker takes more time. You can also chop or shred Baked Chicken to use in the enchiladas.
If you want to cook your chicken on the stove, my favorite method is to poach the chicken. To do this, you put the chicken in a pot and add enough water to cover the chicken. You can add herbs, a bay leaf, garlic cloves, and/or onion slices to the pot for flavor, if desired. Bring the water to a boil and simmer until the chicken is cooked through to 165° F on an instant-read thermometer.
If you are short on time and want to skip a step, you can use a store-bought rotisserie chicken in this recipe. Whichever method you choose, here are my tips for how to shred chicken.
SHOULD I USE CORN TORTILLAS OR FLOUR TORTILLAS?
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. I find that corn tortillas fall apart easily. This question is really one of personal tastes though, so use what you prefer.
To make tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
WHAT TO SERVE WITH ENCHILADAS
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