Night Elf Posted April 25, 2017 Share Posted April 25, 2017 How do you cook your chicken for enchiladas? I was thinking of using the crockpot so I could shred it. The recipe says to cook in a skillet until it's not pink anymore and then cubing it. Quote Link to comment Share on other sites More sharing options...
jewellsmommy Posted April 25, 2017 Share Posted April 25, 2017 Instant pot/crockpot and shred definitely! 3 Quote Link to comment Share on other sites More sharing options...
Ottakee Posted April 25, 2017 Share Posted April 25, 2017 I cook up 3-5 pounds of boneless skinless chicken breasts at a time in my crock pot and then freeze individually for when. I need cooked chicken For Mexican meals, soups, casseroles, chicken and dumplings, etc. 6 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted April 25, 2017 Share Posted April 25, 2017 I cook up 3-5 pounds of boneless skinless chicken breasts at a time in my crock pot and then freeze individually for when. I need cooked chicken For Mexican meals, soups, casseroles, chicken and dumplings, etc. Yep this is what I do as well. 1 Quote Link to comment Share on other sites More sharing options...
mmasc Posted April 25, 2017 Share Posted April 25, 2017 For Mexican type meals I cook it in the crock pot, then shred it. I use what I need and freeze the rest in meal-sized portions. Here's my easy, go-to recipe: 4 boneless, skinless chicken breasts 1 cup salsa 1 pkg taco seasoning I can tomato sauce Cook on low 6-8 hours. Shred. :) 1 Quote Link to comment Share on other sites More sharing options...
Annie G Posted April 25, 2017 Share Posted April 25, 2017 I usually simmer on the stove and shred but I had some really good chicken enchiladas made with grilled chicken and I've used leftover cubed grilled chicken a few times. It's a different taste and texture but really good. And I'm always looking for more things to do with leftover grilled chicken! Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted April 25, 2017 Share Posted April 25, 2017 I usually roast a whole chx and then shred for casseroles or soup. 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted April 25, 2017 Share Posted April 25, 2017 I either roast bone in breasts or crockpot (now Instant Pot) and shred. Frontera's pouch red enchilada sauce is really good! And it's one cup of liquid, so it's perfect for the InstantPot. :) Quote Link to comment Share on other sites More sharing options...
marbel Posted April 25, 2017 Share Posted April 25, 2017 I cook up 3-5 pounds of boneless skinless chicken breasts at a time in my crock pot and then freeze individually for when. I need cooked chicken For Mexican meals, soups, casseroles, chicken and dumplings, etc. I do similar, though now I tend to use the instant pot and chicken thighs, or a mix of breasts and thighs. I portion it out for freezing (1 cup, 2 cups, etc, wrapped up and put in a ziplock). I think cooking it in a skillet and then cubing it will give you dried out meat when you reheat it. That's been my experience, anyway. 2 Quote Link to comment Share on other sites More sharing options...
Pam in CT Posted April 25, 2017 Share Posted April 25, 2017 (edited) I cook up 3-5 pounds of boneless skinless chicken breasts at a time in my crock pot and then freeze individually for when. I need cooked chicken For Mexican meals, soups, casseroles, chicken and dumplings, etc. Me too (well, not the crock pot part -- I usually just poach a big lot so I can use whatever seasoning I want). For some reason frozen-then-thawed chicken seems to be super-easy to shred, much easier than freshly-cooked chicken no matter what the method. I also can cube the simply-poached breasts for pasta recipes or throw them into curries or ratatouille. Very handy to have on hand. Edited April 25, 2017 by Pam in CT Quote Link to comment Share on other sites More sharing options...
KrissiK Posted April 25, 2017 Share Posted April 25, 2017 Another vote for shredded! Quote Link to comment Share on other sites More sharing options...
AimeeM Posted April 25, 2017 Share Posted April 25, 2017 I bake it for about 25 minutes (just until it is "mostly" cooked through), then I set it off to cool. After they've cooled enough to touch, I shred it and finish cooking it in a skillet with butter and/or olive oil until it becomes a bit crisp (personal preference there, though). Quote Link to comment Share on other sites More sharing options...
Guest Posted April 25, 2017 Share Posted April 25, 2017 How do you cook your chicken for enchiladas? I was thinking of using the crockpot so I could shred it. The recipe says to cook in a skillet until it's not pink anymore and then cubing it. For enchiladas? I'd do crockpot and shred. Quote Link to comment Share on other sites More sharing options...
medawyn Posted April 25, 2017 Share Posted April 25, 2017 Crockpot (with salsa and taco seasoning) and shred it in my kitchen aid mixer. I love having extra in my freezer for fast Mexican food dinners. 1 Quote Link to comment Share on other sites More sharing options...
JudoMom Posted April 25, 2017 Share Posted April 25, 2017 I'd shred. My family dislikes cubed chicken and prefer I shred it for things. It's easier to eat and easier to prep, especially if you use your stand mixer to shred. Quote Link to comment Share on other sites More sharing options...
Moonhawk Posted April 25, 2017 Share Posted April 25, 2017 I boil the chicken, then shred once cool enough to handle. Quote Link to comment Share on other sites More sharing options...
Ailaena Posted April 25, 2017 Share Posted April 25, 2017 I boil the chicken, then shred once cool enough to handle. Me, too! :D (I felt so alone for a minute :p) 1 Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted April 25, 2017 Share Posted April 25, 2017 Skinnytaste recipe, unskinnyfied. Sooo good. Quote Link to comment Share on other sites More sharing options...
Farrar Posted April 25, 2017 Share Posted April 25, 2017 I find it's a good use for leftover Costco roast chicken. Shredded, of course. Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted April 25, 2017 Share Posted April 25, 2017 Crockpot shredded sounds great. I usually poach a couple of chicken breasts if I cook the chicken myself, but buying a rotisserie chicken works great too. That way I have a couple of drumsticks to give to my picky eater who won't touch the enchiladas. Quote Link to comment Share on other sites More sharing options...
Rebel Yell Posted April 25, 2017 Share Posted April 25, 2017 I'd shred. My family dislikes cubed chicken and prefer I shred it for things. It's easier to eat and easier to prep, especially if you use your stand mixer to shred. How do you do this? I'm having chicken enchiladas tonight. I drained two cans of Aldi cooked chicken, and shredded 1/2 pound of cheddar, plus some scraps of Monterrey jack and mozzarella, used the small flour tortillas and a can of Aldi enchilada sauce. We're having work done in our bathroom, and I was cobbling together dinner from what I had in the pantry since I didn't do the grocery shopping this weekend. They will be tasty, even if not very authentic. Mostly, they are cheese. Cheese is good. Very very good. :D Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 25, 2017 Share Posted April 25, 2017 I cook in the crockpot (or oven if I'm short on time) and shred in my stand mixer. Quote Link to comment Share on other sites More sharing options...
goldberry Posted April 25, 2017 Share Posted April 25, 2017 I'm very close to buying a stand mixer for the single purpose of shredding chicken. Quote Link to comment Share on other sites More sharing options...
Pawz4me Posted April 25, 2017 Share Posted April 25, 2017 (edited) I don't understand the need for a mixer to shred chicken. When I cook mine in the crock pot it almost falls apart. A fork and very minimal effort are all that's needed. Why would I need a mixer and all the extra clean up? (Edited because I managed not just one but two typos in such a short post. Sigh.) Edited April 25, 2017 by Pawz4me 5 Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted April 25, 2017 Share Posted April 25, 2017 I do mine in my Dutch oven with some hatch chiles, seasoning, garlic (uncut), onions, and a small bit of chicken broth if needed. When it's done I shred and add the cheese, salsa verde and green enchilada sauce. Quote Link to comment Share on other sites More sharing options...
Happy Posted April 25, 2017 Share Posted April 25, 2017 I grill the chicken for a delightful smoky flavor in the enchiladas. Shred by hand. Quote Link to comment Share on other sites More sharing options...
JudoMom Posted April 25, 2017 Share Posted April 25, 2017 How do you do this? I'm having chicken enchiladas tonight. I drained two cans of Aldi cooked chicken, and shredded 1/2 pound of cheddar, plus some scraps of Monterrey jack and mozzarella, used the small flour tortillas and a can of Aldi enchilada sauce. We're having work done in our bathroom, and I was cobbling together dinner from what I had in the pantry since I didn't do the grocery shopping this weekend. They will be tasty, even if not very authentic. Mostly, they are cheese. Cheese is good. Very very good. :D I just throw it in my kitchen aid with the paddle attachment and turn it on. 1 Quote Link to comment Share on other sites More sharing options...
JudoMom Posted April 25, 2017 Share Posted April 25, 2017 (edited) I don't understand the need for a mixer to shred chicken. When I cook mine in the crock pot it almost falls apart. A fork and very minimal effort are all that's needed. Why would I need a mixer and all the extra clean up? (Edited because I managed not just one but two typos in such a short post. Sigh.) Because it's so much quicker for me to shred several pounds of chicken in the mixer (including the time to wash the bowl and attachment). If I have just couple of pieces, I'll do it by hand, but I'm usually cooking for 7 (and a couple of times a month for 20-40), including 4 active teen boys, so that's rare. Edited April 25, 2017 by JudoMom 2 Quote Link to comment Share on other sites More sharing options...
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