How to Cook Chicken for Enchiladas | Kitchen Basics by MOMables

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and cooks faster.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce can be a budget-friendly alternative.

Place raw chicken at the bottom of an empty pot.

Add cold water just enough to cover the chicken by about two inches.

Season the water with peppercorns and salt (about 1.5 teaspoons per pound of chicken).

Add any optional herbs if desired.

Bring the water to a boil uncovered.

Once boiling, flip the chicken, move it around, cover the pot with a lid, and turn off the heat.

Set a timer for 10 minutes to let the chicken cook in the hot water.

After 10 minutes, remove the poached chicken from the pot and let it cool for about 5 minutes.

Shred the chicken using two forks or for finer shreds, place it in a deep bowl and use a hand mixer on low speed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens