We're going to try a new recipe for chicken enchiladas and probably have a green salad or veggies with it. The enchiladas call for two cups diced cooked chicken: One of the easiest and most foolproof ways to do that, I've found, is to steep skinless, boneless breasts. Basically, you put them in a 3- to 4-quart pan filled halfway with water and bring just to boiling over high heat. Remove from the heat, cover tightly, and let rest undisturbed for 18 minutes. If the chicken is still a bit pink, let it stand a few more minutes. That's it! Best to then immerse it in ice water so that it doesn't continue to cook. You can then use it or chill it, airtight, for up to a day.