Need to boil some chicken thighs for enchiladas.
What can I add to the water to make the chicken taste good? I usually just add bouillon and an onion, but I have a plethora of spices.
What more to add?
Once the chicken has fully boiled, shred chicken and drain so there's just enough water to cover the shredded chicken.
Then add some of pic related to chicken and water, softly boil while frequently stirring for another 10 minutes.
>wa la! God tier mexican chicken
>tfw when an English/Irish white man btfo the authenticity of your ancestors recipes
Yep, Posting from mexico here, all anyone does to boil chicken for enchiladas, mole, ect. is boil it with salt, some onion, and a green chile. Some will toss in a little garlic if they care to.
Boiling is a waste.
The answer is a pressure cooker.
Put the chicken in with some stock. Add cumin garlic, onion, chili powder, salt and pepper.
Cook for 30 minutes. Quick release the pressure. Remove and shred the chicken. Save some of the juice to store leftovers in. it will keep it from drying out,
My pressure cooker turns 6 hour projects into 1 hour projects, and imparts more uniform flavors. No regrets at all. I'm sorry you either can't afford one, or can't afford a home large enough to store one.
It'll be ok, senpai.
When I make chicken enchiladas I usually just season and roast a whole chicken or some split breasts, let it cool down (usually in the fridge over night) and then shred it and make enchiladas.
Not for enchiladas dumbass. The flavor comes from the sauce you pour over the tortilla. The half or quarter onion, salt, and little garlic you add to the chicken when you boil it is enough.
Adding a bunch of unnecessary bullshit to the chicken for enchiladas is fucking retarded
Don't use chicken thighs they're a pain in the ass to shred by hand since they are relatively greasy. Bone in chicken breast is best for enchiladas.
You could add a clove or two of garlic. For enchiladas the real focus is the sauce.
You're enchiladas will never be good if you keep adding pre-made sauce. Look on how to make red or green enchilada sauce (they're almost the same except for the use of red or green tomatoes) these are easy to make. You can also add mole poblano. These are probably the most popular type of enchiladas in Mexico but making this sauce from scratch is complicated so it's not a bad idea to get store bought.
Green salsa is superior with chicken in my opinion. Also prefer it with pork dishes.
Chicken breast are shitty in all but a few select dishes. Chicken thighs are actually flavorful. Even if OP doesn't over cook them (which he will since he said boil instead of simmer) the taste will be shittier than if he just used thigh meat
enchilada with mle the most popular in Mexico? not even close. in 15 years in Mexico I have only seen these a couple of times.
I agree that the sauce is paramount with enchilada, the name means "with chile" basically.
Here is a little tidbit. If it is tortilla with chile sauce it is enchilada, if it with white sauce it is encremada, if with bean sauce enfrijolada, with cheese enquesada, ect.ect.