Shredded Chicken for Enchiladas
Transform your enchiladas with this juicy and flavorful shredded chicken recipe, designed to take your homemade Mexican dishes to the next level. Tender boneless, skinless chicken breasts are simmered in a fragrant blend of chicken broth, garlic powder, onion powder, smoky paprika, ground cumin, and vibrant chili powder, then finished with a zesty splash of lime juice. The quick searing step locks in rich flavor, while the gentle simmer ensures the chicken remains moist and shreddable. Perfect as a hearty enchilada filling, this versatile protein can also elevate tacos, burritos, or salads. Ready in just 35 minutes, this easy shredded chicken is a must-have recipe for satisfying weeknight dinners or meal prepping ahead.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a medium-sized pot, heat the olive oil over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken breasts in the pot for 2-3 minutes per side until lightly browned. This step enhances the flavor.
Add the chicken broth to the pot, ensuring the chicken is mostly submerged. Stir in garlic powder, onion powder, ground cumin, chili powder, and smoked paprika.
Bring the broth to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the chicken cook for 20-25 minutes, or until fully cooked and tender.
Remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then use two forks to shred the chicken into bite-sized pieces.
Once shredded, return the chicken to the pot with the residual cooking liquid. Add the lime juice and stir to coat the chicken in the flavorful broth. Let it simmer for another 2-3 minutes to absorb more flavor.
Optionally, garnish with fresh cilantro before serving.
Use the shredded chicken as a filling for your enchiladas or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 289.0 g | 578% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
