Chicken for Tacos and Enchiladas


Don’t buy bone-in or skin-on thighs or breasts.  The loss during cooking is 40%.  If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods).


  • 3 lbs boneless-skinless chicken breasts
  • 3 lbs boneless-skinless chicken thighs
  • 4 bay leaves
  • 20oz (2 cans) Rotel Original Diced Tomatoes & Green Chilies
  • 14oz Aldi Pueblo Lindo Green Enchilada Sauce or equivalent (comes in 28oz cans) (Be careful, too much can make the chicken very spicy)
  • 8 oz Taco Sauce (homemade recipe or Ortega)
  • 2 Tbsp Masa Flour
  • Randy’s Poultry Rub
  • Salt to taste
  • Pepper to taste


  1. We are going to cook the breasts and thighs separately because we need different cooking temperatures for the best results.
  2. Coat the breasts in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  3. Coat the thighs in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  4. Sous vide the breasts for 1 hour at 158 degrees.
  5. Sous vide the thighs for 1 hour at 167 degrees.
  6. Drain both and remove the bay leaves.
  7. Chop the meat into 1/2″ or smaller cubes.
  8. Heat the Rotel, both sauces, and masa flour in a separate pan until thickened
  9. Stir the sauce into the chicken.
  10. Salt and pepper to taste.
Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *