Shredded Chicken Enchiladas Recipe

These Shredded Chicken Enchiladas are a classic and comforting dish that’s perfect for a satisfying weeknight dinner or a festive gathering! Imagine tender flour tortillas filled with a savory shredded chicken mixture, smothered in a rich enchilada sauce, and topped with melted cheese. This recipe is easy to make and delivers a delicious and authentic Mexican-inspired meal that will please everyone at the table.

Why You’ll Love This Recipe

• Flavorful and Cheesy: The combination of shredded chicken, enchilada sauce, and a blend of cheeses creates a rich and satisfying flavor profile.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Crowd-Pleaser: These enchiladas are always a hit with both kids and adults. They’re perfect for potlucks, game day gatherings, or any occasion where you want to serve a crowd-pleasing dish.
• Versatile: Feel free to customize the filling with your favorite vegetables or beans, or use a different type of cheese for the topping.

this Recipe

Ingredients

• Unsalted butter and all-purpose flour: Used to make a roux, which thickens the enchilada sauce.
• Red enchilada sauce: Adds a rich and flavorful base to the dish.
• Low-sodium chicken broth: Adds flavor and thins the sauce to the desired consistency.
• Kosher salt and freshly ground black pepper: Season the sauce to perfection.
• Canola oil: Used to sauté the vegetables.
• Yellow onions: Diced and adds a savory base and sweetness.
• Diced green chilies: Adds a mild kick and a touch of Southwestern flavor.
• Ground cumin and chili powder: Adds warm and earthy spices to the filling.
• Shredded cooked chicken: Use leftover or rotisserie chicken for convenience.
• Queso fresco: A mild and crumbly Mexican cheese that adds a salty and tangy flavor.
• Sour cream: Adds a creamy tanginess to the filling.
• Monterey Jack cheese: Freshly shredded, it adds a creamy and cheesy texture.
• Flour tortillas: Used to wrap the filling and create the enchiladas.
• Fresh cilantro: Adds a fresh and bright flavor as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Shredded Chicken Enchiladas

Step 1: Preheat and Make the Sauce

Preheat your oven to 350°F. In a small saucepan over medium heat, melt the butter and add the flour. Stir constantly and cook until the raw flour smell is gone, creating a roux. Add the enchilada sauce, chicken broth, salt, and pepper. Stir well and bring to a boil. Reduce the heat and simmer, stirring occasionally, while you prepare the other ingredients.

Step 2: Sauté the Vegetables

Heat the canola oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring occasionally, for 5-7 minutes, or until translucent and softened.

Step 3: Make the Filling

Stir in the diced green chilies, cumin, chili powder, and shredded cooked chicken. Turn off the heat and add the sour cream, crumbled queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.

Step 4: Assemble the Enchiladas

Remove the enchilada sauce mixture from the heat. Spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish. Working with one tortilla at a time, fill it with ⅓ cup of the chicken filling, roll it tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Step 5: Bake and Serve

Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let rest for 5 minutes before topping with fresh cilantro and serving.

Pro Tips for Making the Recipe

• Use rotisserie chicken: Save time by using a store-bought rotisserie chicken.
• Warm the tortillas: Warm the tortillas briefly in the microwave or on a skillet to make them more pliable and easier to roll.
• Don’t overfill the tortillas: Overfilling the tortillas can make them difficult to roll and may cause them to burst during baking.
• Evenly distribute the filling: Make sure each tortilla has the same amount of filling for even cooking and consistent flavor.
• Broil for a crispy top: If you like a crispy top, broil the enchiladas for the last 1-2 minutes of baking, watching carefully to prevent burning.

How to Serve

These Shredded Chicken Enchiladas are delicious on their own, but here are some serving suggestions:

• Toppings: Serve with your favorite toppings, such as sour cream, guacamole, salsa, or extra cheese.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the enchiladas.
• Rice and Beans: Serve with a side of Mexican rice and refried beans for a complete and authentic meal.

Make Ahead and Storage

These Shredded Chicken Enchiladas are great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheating

Reheat gently in the oven at 350°F until heated through, or reheat individual portions in the microwave.

FAQs

1. Can I use corn tortillas instead of flour tortillas? Yes, you can! Corn tortillas will give the enchiladas a slightly different texture and flavor.

2. Can I use a different type of cheese? Absolutely! Feel free to use your favorite cheese, such as cheddar cheese, Monterey Jack, or a Mexican blend.

3. Can I make this recipe vegetarian? Yes, you can! Omit the chicken and use black beans or sweet potatoes for the filling.

4. Can I make this recipe spicier? Definitely! Use a hotter enchilada sauce or add a pinch of red pepper flakes to the filling.

This Shredded Chicken Enchiladas Recipe is a delicious and easy way to enjoy a classic Mexican-inspired dish. With its flavorful filling, cheesy topping, and versatile serving options, it’s a recipe you’ll want to make again and again!

Print