Cooking Chicken for Enchiladas: Part 1

Video Transcript

"Hi guys! My name is J again and I'm talking to you guys on behalf of expertvillage.com, and what we're going to do is we're going to cook our chicken for the chicken enchiladas. I'm going to get some of my extra virgin olive oil. Come over here to the pan. Again, I'm going to use about 2-3 teaspoons to kind of lightly coat that and you want to work it around. Since the pan has been heating up, this oil is going to rapidly heat up. You want to come back over here and get your chicken breast. Every time you're working with chicken you want to make sure to make sure to wash your hands. When I'm done putting this on the skillet, I'm going to go ahead and wash my hands. Come over here with the chicken and what you want to do is you want to place these right on to that pan. You want to hear that nice sizzle. It's going to be about 4-7 minutes on each side depending on how thick your chicken breast is. If you got a thermometer, your internal temperature should be 165-170 degrees to make sure that your chicken is completely fully cooked. Once one side is seared, you want to flip it and you only want to flip it twice. You know that it's seared because you're going to see a nice brown texture on the other side of the chicken. If you need to reseason because you see a lot of your seasoning is falling off, you can go ahead and do that. If you want to stick a little onion inside the oil to give it a little onion flavor you can do that, or maybe if you want to add a little butter you can add a little bit of butter. It's really up to you, it's your food. This is just my version of chicken enchiladas. There are so many more different versions of doing this. Don't think this is the only way to do it. Some people would even actually cook their chicken and then stick it in the oven. Since my chicken is so thin, I'm going to sear it on both sides and my chicken is done because I'm going to stick it in the oven later on. When they're rolled up into the tortillas, we're going to stick in the oven and it's going to cook there for another 30 minutes. Basically, this is it for cooking your chicken. What you want to do is you want to actually get some kind of tongs or if you can get something to kind of hold this up and look at the other side every so often. You want to make sure you don't burn it or anything. Like I said, 4-7 minutes depending on how thick your chicken is. You want to keep the temperature the same. I got it at 5 and you want to just leave it there. Since I left the chicken at room temperature, the chicken is already cooking so nicely. If you got cold chicken it's not going to cook as fast. It's going to take a bit longer, so that's why I say 4-7 minutes. That is it on cooking your chicken."