How to Cook and Shred Chicken Breast for Enchiladas

Enchiladas are a classic Tex-Mex dish that are easy to make and always a crowd pleaser The key is having flavorful, tender shredded chicken breast that soaks up the enchilada sauce I’ll walk you through how to perfectly cook chicken breast and then shred it to get it ready for your enchilada recipe.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano

Steps

Season the Chicken

1. Rinse the chicken breasts under cold water and pat them dry with paper towels.
2. Drizzle the olive oil over both sides of the chicken breasts.
3. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, chili powder, and oregano. Sprinkle the seasoning mixture evenly over the chicken breasts, coating both sides.

Cook the Chicken

1. Preheat the oven to 400°F.
2. Place the seasoned chicken breasts on a baking sheet. Make sure they aren’t touching each other.
3. Bake for 25-30 minutes until the chicken is completely cooked through and registers 165°F on a meat thermometer. The chicken will be firm to the touch when done.

Shred the Chicken

1. Once cooled slightly, use two forks to shred the chicken right on the baking sheet. The chicken should shred very easily.
2. Alternatively, you can shred the chicken breasts by hand, pulling the meat apart into long thin strands.
3. For a finer shred, you can toss the shredded chicken into a food processor and pulse 5-10 times until it reaches your desired consistency.

Use in Enchiladas

Now you have tender, flavorful shredded chicken breast ready to use in your favorite enchilada recipe. Just mix the shredded chicken with enchilada sauce and fill tortillas Top with more sauce and cheese then bake until bubbly Enjoy!

Let’s go through each step in a bit more detail so you can master perfectly cooked, shredded chicken breast for enchiladas or any recipe.

Choosing the Right Chicken Breasts

Boneless, skinless chicken breasts are ideal for easy shredding. The key is to start with good quality chicken. I prefer to use chicken breasts labeled “air-chilled” instead of “water-chilled.” Air-chilled chicken hasn’t been plumped up with saline so it has better texture and flavor. Organic and free-range are also good options.

For even cooking, choose chicken breasts that are similar in size and thickness, about 1 1/4 to 1 1/2 pounds each. Very large chicken breasts may need longer cook times. Avoid chicken breasts with any tears or uneven sides.

Thaw frozen chicken breasts completely in the refrigerator before cooking. Room temperature chicken will cook more quickly and evenly.

Seasoning is Key

One of the secrets to flavorful shredded chicken is properly seasoning the raw chicken before cooking. This allows the spices to penetrate and flavor the meat throughout.

I like to use a Tex-Mex inspired blend of spices like garlic powder, onion powder, cumin, oregano, smoked paprika, and chili powder. But you can customize the seasoning to complement whatever cuisine your enchiladas are.

Be generous with the seasoning so the flavor really comes through. Drizzle a little oil first so the spices stick evenly to the chicken.

Oven Cook for Best Results

Baking the chicken in the oven results in very tender, moist meat perfect for shredding. The gentle, even heat of the oven prevents the chicken from drying out.

Arrange the chicken breasts in a single layer on a baking sheet so they cook evenly. Bake at 400°F until cooked through and register 165°F. Timing will depend on thickness, but plan on 25-30 minutes.

I don’t recommend cooking chicken in the slow cooker or Instant Pot for shredding because the texture won’t be as good. Oven baking really is best.

Let Chicken Rest Before Shredding

It’s important to let the chicken cool for 5-10 minutes before shredding it. This allows the juices to redistribute through the meat. If you shred chicken immediately, it will be dry.

Once cooled slightly, the chicken will shred beautifully with two forks. I turn the chicken sideways on the baking sheet and shred it right into the pan juices to keep all that flavor.

For an extra fine shred, pulse in the food processor. But don’t over process or the texture will get mushy.

Shredded Chicken Storage

To get a head start, you can cook, shred, and store the chicken up to 4 days in advance. Let the shredded chicken cool completely then transfer to an airtight container. Store in the refrigerator until ready to assemble enchiladas.

The chicken also freezes well. Portion it into recipe-ready amounts and freeze for up to 3 months. Thaw in the refrigerator before using.

Just remember to only add the shredded chicken to the enchilada sauce right before filling the tortillas so the chicken doesn’t get soggy.

Time for Enchilada Magic!

Now that you have tender shredded chicken ready, it’s time to transform it into crave-worthy enchiladas. Simply mix with enchilada sauce, fill tortillas, and bake until gooey and delicious.

I like to spoon the sauced chicken into corn tortillas then roll them up. Place seam side down in a baking dish. Pour over more sauce and shredded cheese like cheddar, Monterey Jack, or Mexican blend. Bake at 350°F until heated through, about 20 minutes.

Chicken enchiladas are endlessly adaptable. Try versions with green sauce, mole sauce, or queso. You can fill with cheese, beans, veggies, rice, etc. Top with anything from avocado to fried onions. Make it your own!

With flavorful shredded chicken ready to go in your refrigerator or freezer, dinner is just minutes away. Now you can enjoy homemade enchiladas along with so many other chicken dishes like quesadillas, tacos, salad, soup, sandwiches, and more.

To boil chicken breasts for shredding, you should simmer them for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). The exact time will vary depending on the size of the chicken breasts, according to cooking blogs.