Description
These Shredded Chicken Enchiladas are a classic and comforting dish that’s perfect for a family meal or a casual get-together! Tender shredded chicken, a flavorful sauce, and plenty of cheese are wrapped in warm tortillas and baked to perfection. It’s a simple yet satisfying recipe that’s sure to please everyone.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 10 ounces red enchilada sauce (1 can)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 yellow onions, diced
- 4 ounces diced green chilies (1 small can)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken (about 1/2 rotisserie chicken)
- 6 ounces queso fresco, crumbled
- 1 cup sour cream, room temperature
- 16 ounces freshly shredded Monterey Jack cheese, divided
- 8 large flour tortillas
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat and Make Sauce: Preheat oven to 350°F (177°C). In a small saucepan over medium heat, melt butter and whisk in flour. Cook until the raw flour smell is gone. Stir in enchilada sauce, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer while preparing other ingredients.
- Sauté Vegetables: Heat canola oil in a large skillet over medium-high heat. Add onions and cook until translucent. Stir in green chilies, cumin, and chili powder.
- Combine Filling: Remove from heat and stir in shredded chicken, sour cream, queso fresco, and 2 cups of Monterey Jack cheese until well combined and cheese is melted.
- Assemble Enchiladas: Spread ½ cup of the enchilada sauce in a 9×13 inch baking dish. Fill each tortilla with ⅓ cup of the chicken filling, roll tightly, and place seam-side down in the baking dish.
- Bake: Pour remaining sauce over the enchiladas and sprinkle with remaining Monterey Jack cheese. Bake for 25-30 minutes, or until cheese is melted and bubbly.
- Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and serve hot.
Notes
- Use rotisserie chicken for convenience.
- Warm tortillas briefly in the microwave to make them more pliable for rolling.
- Don’t overfill the tortillas, and be sure to roll them tightly.
- For a spicier dish, use a hot variety of enchilada sauce or add a pinch of cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 enchilada
- Calories: 550
- Sugar: 8g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg