Shredded Mexican Chicken for Enchiladas

This is my go-to chicken recipe for quesadillas/enchiladas. The original recipe is from here but my husband likes a little more spice to it so I edited it accordingly. Although I’ve never tasted it, I’ve had some true Texans say that they really enjoyed the flavor – so I am trusting them.  🙂

Shredded Mexican Chicken for Enchiladas (makes 18-20 small enchiladas)


  • boneless chicken breasts quartered (2.5 lbs or so)
  • 1/2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
  • water
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/2 medium onion, chopped
  • 1 medium tomato, chopped
  • 1/2 green bell pepper, chopped
  • 1 teaspoon fresh coarse ground black pepper
  • 1 teaspoon marjoram
  • 1/4 cup cilantro, chopped (or to taste)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp red chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tablespoons tomato sauce
  • 1 1/2 teaspoons salt (to taste)
  • 1/2 cup chicken broth (reserved)


  1. Place chicken, onion, garlic, and salt in a pot. Fill the pot with water until the chicken is covered.
  2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 – 25 minutes.
  3. I let the chicken cool in the water until I’m ready to shred it using 2 forks. Reserve broth. I strain it and use the broth for other dishes (makes about 4 cups).
  4. In a large pan, melt butter over low heat.
  5. Add the onion, tomato, bell pepper, and spices and cook approx. 8-10 minutes until the veggies are cooked through.
  6. Stir in shredded chicken and sauté.
  7. Add tomato sauce and 1/2-3/4 cup reserved broth. Use 3/4 cup if you want it slightly saucy.
  8. Stir until combined and salt to taste.

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