1. Put the breasts in a pot and sprinkle generously with the seasoning. Then, add water to an inch of the container and bring it to a boil.
2. Reduce the heat, so the chicken simmers until the pinkish hue is gone. Check the internal temperature and set it down when the meat reaches 160F- about eight to 16 minutes.
3. Take the chicken out and sit it covered until it cools, and the carryover cooking pushes its temperature to 165F. Then, once it’s cool enough, shred it as desired.

Here’s another video recipe for more ways to cook chicken for enchiladas.