Name: Shredded Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 1/2 cups red enchilada sauce (store-bought or homemade); 1/2 cup sour cream; 1/2 tsp cumin; 1/2 tsp garlic powder; Salt and pepper to taste; 8 small flour or corn tortillas; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Chopped cilantro; Green onions; Sliced jalapeños

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Get ready to fall in love with this irresistibly cheesy, saucy, and comforting Shredded Chicken Enchiladas Recipe! It’s the ultimate crowd-pleaser, combining juicy chicken, melty cheese, and robust enchilada sauce all wrapped up in soft tortillas. Each bite delivers the perfect balance of savory spice, creamy richness, and vibrant flavor you’ll want to make again and again. Whether you’re hosting a family dinner, meal-prepping for the week, or simply craving classic Mexican comfort food, this recipe delivers satisfaction in every bubbly, golden forkful.

Ingredients You’ll Need

Shredded Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Shredded Chicken Enchiladas Recipe lies in its simple, familiar ingredients coming together to create something outstanding. Each element plays a starring role, giving these enchiladas their unforgettable flavor, creamy texture, and rich color.

Cooked shredded chicken: Rotisserie chicken works beautifully and keeps prep time quick, while homemade shredded chicken lets you customize flavors.
Red enchilada sauce: Store-bought makes things effortless, but if you have a favorite homemade version, go for it!
Shredded cheddar cheese: Adds bold, classic tanginess that melts perfectly into every bite.
Shredded Monterey Jack cheese: Offers mild creaminess, helping balance the deeper flavors and giving wonderful meltiness.
Sour cream: Brings luscious creaminess and mellow tang to the filling.
Cumin: Adds warm, earthy notes that make the dish sing with Mexican flavor.
Garlic powder: For a gentle, fragrant flavor that enhances the filling.
Salt and pepper: For perfectly balanced seasoning in every layer.
Flour or corn tortillas: Choose based on your preference, with corn for authentic flavor or flour for extra softness (GF as needed).
Chopped cilantro, green onions, or sliced jalapeños (optional): For a pop of color, herby brightness, or a spicy kick at serving.

How to Make Shredded Chicken Enchiladas Recipe

Step 1: Prepare Your Baking Dish and Preheat

Start by preheating your oven to 375°F (190°C) so it’s hot and ready for baking. Lightly grease a 9×13-inch baking dish. This simple step ensures your enchiladas won’t stick—and makes cleanup a breeze!

Step 2: Mix the Filling

In a large mixing bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. Stir until everything is well coated, then gently fold in half the cheddar and Monterey Jack cheeses. You’ll immediately see how creamy and flavorful the filling looks—get ready to be excited!

Step 3: Warm and Fill the Tortillas

To keep your tortillas from tearing or cracking, heat them for a few seconds in the microwave, covered with a damp paper towel, or warm gently on a skillet. Spoon about 1/4 cup of the chicken mixture onto the lower third of each tortilla, then roll them up snugly. This step ensures every enchilada is equally stuffed and full of flavor.

Step 4: Assemble and Add Sauce

As you roll each tortilla, place them seam-side down into the prepared baking dish to keep them neatly closed. Once all are added, pour the remaining enchilada sauce evenly over the top, making sure every tortilla is coated. This guarantees every bite is deliciously saucy.

Step 5: Top with Cheese

Sprinkle the rest of the cheddar and Monterey Jack cheeses over the top of the sauced enchiladas. The double cheese layer makes for a perfectly gooey, golden finish that’s simply irresistible.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and continue to bake for another 10 to 15 minutes, until the cheese is bubbly and starting to lightly brown. This extra uncovered time gives the top a gorgeous, slightly crisp finish.

Step 7: Rest and Garnish

Once baked, let your Shredded Chicken Enchiladas Recipe rest for about 5 minutes. This brief pause helps the sauce settle, making slicing and serving neat and easy. Garnish generously with your favorite toppings like cilantro, green onions, or jalapeños to add color and personality.

How to Serve Shredded Chicken Enchiladas Recipe

Garnishes

A sprinkle of fresh chopped cilantro, a handful of crisp green onions, or a few rings of spicy jalapeños take the Shredded Chicken Enchiladas Recipe to the next level. For extra richness, add a dollop of sour cream or sliced avocado just before serving—your taste buds will thank you!

Side Dishes

Pair your enchiladas with classic Mexican rice, smoky black beans, or a zesty corn salad for a colorful, festive spread. Don’t forget a wedge of lime for squeezing over the top; a little citrus makes the flavors pop.

Creative Ways to Present

Try arranging your enchiladas family-style in a colorful ceramic dish, individually plating with artistic garnishes, or even serving “enchilada stacks” by layering tortillas, filling, and sauce in a casserole. It’s a fun twist that’s equally delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Shredded Chicken Enchiladas Recipe keeps beautifully in the fridge! Simply cover the baking dish tightly with foil or transfer extra portions to an airtight container. They’ll stay fresh and flavorful for up to 3 days—perfect for lunches or weeknight dinners.

Freezing

This recipe is a lifesaver for meal prep: assemble as directed but stop before baking. Wrap tightly and freeze for up to 2 months. To bake from frozen, add 10-15 extra minutes to the covered baking time, or thaw overnight in the fridge first for best texture.

Reheating

For best results, reheat in the oven at 350°F (175°C) covered with foil until hot throughout. If you’re short on time, individual enchiladas can be microwaved, but the oven method preserves the flavors and keeps that cheesy topping perfectly melty.

FAQs

Can I use green enchilada sauce instead of red?

Absolutely! Swap in your favorite green sauce for a tangier, slightly spicier twist on the classic Shredded Chicken Enchiladas Recipe. The assembly method remains the same, just with a different flavor profile.

Do I have to use both cheddar and Monterey Jack cheese?

Not at all! Use what you have on hand. All cheddar, all Monterey Jack, or a Mexican cheese blend—it’s up to you. Mixing cheeses does add depth, but flavor and meltiness will still shine regardless.

Can I add veggies or beans to the filling?

Definitely! Black beans, corn, or sautéed peppers all make great mix-ins for your Shredded Chicken Enchiladas Recipe. It’s a fantastic way to boost nutrition and color.

Are these enchiladas gluten-free?

They sure can be! Simply use corn tortillas and ensure your enchilada sauce is gluten-free. It’s an easy swap that doesn’t compromise on flavor or texture.

What is the best way to shred chicken?

Allow your cooked chicken to rest a bit, then use two forks or a hand mixer to shred it quickly. Rotisserie chicken is a handy shortcut, but poached or roasted works just as well for the Shredded Chicken Enchiladas Recipe.

Final Thoughts

If you’re looking for a dish that brings smiles to every table and delivers on cheesy, saucy comfort, you’ve just found it! Give this Shredded Chicken Enchiladas Recipe a try—you’ll be amazed at how easy, delicious, and satisfying homemade enchiladas can be. Happy cooking!

Shredded Chicken Enchiladas Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delicious and easy shredded chicken enchiladas recipe that is perfect for a flavorful Mexican-inspired dinner. These enchiladas are filled with seasoned shredded chicken, cheese, and a creamy sauce, then baked to melty perfection.

Ingredients

Scale

For the Chicken Filling:

2 cups cooked shredded chicken
1 1/2 cups red enchilada sauce (store-bought or homemade)
1/2 cup sour cream
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste

For Assembly:

8 small flour or corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

For Garnish (Optional):

Chopped cilantro
Green onions
Sliced jalapeños

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare Chicken Filling: In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. Add half of the cheeses.
Assemble Enchiladas: Warm tortillas, fill each with chicken mixture, roll, and place in the baking dish. Top with remaining sauce and cheeses.
Bake: Cover with foil, bake for 20 minutes, uncover, and bake for additional 10-15 minutes until bubbly.
Serve: Let rest, garnish, and serve hot.