I have 2 recipes for enchiladas one says boil chicken in broth the other says just bake it in oven. Which do you find more flavorful? Thanks Diane

If it is skin-on and bone-in chicken, I would definitely bake it. Just rub some olive oil on it and sprinkle with salt and pepper and bake. It has much more flavor this way and remains moist.

Diane, I completely agree with Foodfan...roasted chicken is much better than poached. If I'm short on time I'll use one of those tasty rotisserie chickens from Sam's or Costco. Otherwise, I do just as Foodfan said...use bone-in skin-on chicken, rub with a little olive oil and season well. I roast chicken breasts often when I make things like enchiladas, chicken pot pie, Mexican lasagna, chicken tetrazzini, etc. Just don't overcook the chicken...I roast "normal size" chicken breasts (split/bone-in/skin-on) at 350 for about 40 minutes.

BTW, it's the same for me when I need cooked shrimp. It's much tastier roasted (or grilled) than boiled/poached.

You do not want to boil the chicken. That will make it tough and dry. Same for any meat.

Leni, you're so right! I know better and didn't even pick up on it. However, my brain was thinking more of simmer/poach...not boil/poach. It's so rare that I simmer/poach something like chicken, shrimp or salmon these days.

Thanks I roasted the chicken it was delicious. thanks for your suggestions.