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Shredded Chicken Enchiladas Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Bake, Casserole
  • Cuisine: Mexican

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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