If you’re on the search for a cozy, flavor-packed meal that pulls everyone to the table, you have to try this Shredded Chicken Enchiladas Recipe. With its tender chicken wrapped in soft tortillas, cloaked in a robust, gently spiced sauce, and blanketed under a gooey layer of cheese, this dish delivers all the comforting warmth you crave in a homemade dinner. Whether you’re hosting a weeknight family meal or want to impress your friends, this classic Mexican favorite is a guaranteed winner—simple to make, satisfyingly delicious, and sure to disappear quickly!
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients come together to create such big, bold flavors in this Shredded Chicken Enchiladas Recipe. Each component is thoughtfully chosen to contribute something special—from rich texture to vibrant color or a burst of spice.
- Cooked shredded chicken: Rotisserie chicken works perfectly here for tender, juicy filling and quick prep.
- Olive oil: A dash to sauté your aromatics, bringing out their sweetness and depth.
- Onion (chopped): Adds savory flavor and a soft texture that melds right into the filling.
- Garlic (minced): Just enough to give everything a fragrant lift—don’t skip it!
- Chili powder: This is where the warmth and signature enchilada flavor start building.
- Cumin: Earthy, aromatic cumin deepens the flavor profile and offers a true Mexican essence.
- Salt: Essential for seasoning and bringing all the other flavors to life.
- Black pepper: A gentle kick to round things out—sometimes it’s the little things!
- Red enchilada sauce (canned): For convenience and bold, tangy flavor; don’t forget a little extra for topping.
- Shredded Mexican blend cheese: Makes your enchiladas irresistibly melty and indulgent.
- Flour or corn tortillas: Either option works—flour for pillowy softness, corn for classic flavor.
- Fresh cilantro (optional): A bright, herbal finish to freshen up each serving.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Sauté Your Aromatics
Start off strong by preheating your oven to 375°F. While it warms up, place a skillet over medium heat, add your olive oil, and sauté the chopped onion for about 3 to 4 minutes. The aim is a softened, almost translucent onion that gives your filling a hint of sweetness. Next, toss in the garlic. Just 30 seconds will do—it’ll smell incredible at this point and create the flavor foundation for your enchiladas.
Step 2: Build the Flavorful Chicken Filling
Sprinkle in your chili powder, cumin, salt, and pepper, stirring them into the fragrant onion and garlic mixture. Add in the shredded chicken and pour half of your enchilada sauce into the skillet. Give everything a good mix, making sure the chicken is evenly coated with those bold flavors. Let this simmer for 2 to 3 minutes. Remove from heat and stir in 1 cup of the shredded cheese so it starts to melt and bind everything together.
Step 3: Roll and Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish to prevent sticking. Now, scoop a portion of your chicken mixture onto the center of each tortilla. Roll them up snugly and arrange them seam-side down in your baking dish—it’s okay if things get a little messy! This step is fun, and you’ll soon have a dish full of neatly packed enchiladas ready for their saucy topping.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over your assembled rolls, making sure every tortilla gets some saucy love. Sprinkle the remaining 1/2 cup of cheese over the top. The anticipation will already be sky-high—the more cheese, the merrier!
Step 5: Bake to Bubble and Perfection
Slide your baking dish into the oven, uncovered, and bake for 20 to 25 minutes. The cheese should be melted, golden, and bubbling invitingly at the edges. Once it’s out, let the enchiladas rest for about 5 minutes before serving. If you like, sprinkle over a handful of fresh cilantro for a burst of color and freshness.
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
A garnish isn’t just about looks—it’s about adding new dimensions of texture and brightness! For this Shredded Chicken Enchiladas Recipe, I love scattering chopped fresh cilantro over the hot, cheesy surface. Add a dollop of cool sour cream, sliced avocado, or a spritz of lime if you want to amplify the flavor and bring some coolness to the warm, spicy filling.
Side Dishes
These enchiladas are sensational alongside Spanish rice or a scoop of refried black beans. If you’re feeling extra festive, serve with crispy tortilla chips and a chunky salsa or guacamole for dipping. Don’t forget a pile of sweet corn or a simple salad to give the meal balance and variety.
Creative Ways to Present
Change up the classic casserole style by rolling mini enchiladas for bite-sized appetizers at parties! Or, bake the filling as a layered casserole—spread tortillas, then chicken mixture, cheese, and sauce, and repeat. It’s a fun twist, makes for stunning layers, and ensures everyone gets a bit of everything. The Shredded Chicken Enchiladas Recipe is endlessly adaptable, so don’t be shy about making it your own.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are a true treat, and they last well in the fridge! Simply cover your baking dish or transfer leftovers to an airtight container. They’ll keep for up to 3 days—perfect for a grab-and-go lunch or low-fuss dinner.
Freezing
To freeze, assemble the enchiladas and stop just before baking. Wrap tightly in foil and freeze for up to 2 months. When ready, bake from frozen (add about 10-15 extra minutes), or thaw overnight in the fridge before baking as directed. You can also freeze individual portions for those “I need comfort food now!” kinds of days.
Reheating
When reheating, cover your enchiladas with foil and bake at 350°F until thoroughly heated—usually about 20 minutes. For individual portions, microwaving works well; just be sure they’re piping hot all the way through. Add a fresh sprinkle of cheese or cilantro to revive that just-baked flavor.
FAQs
Can I use green enchilada sauce instead of red?
Absolutely! Swapping in green enchilada sauce offers a zesty, tangy twist that’s every bit as delicious. It’s a super-easy way to change the flavor profile of the Shredded Chicken Enchiladas Recipe and keep things exciting.
Are flour or corn tortillas better for this recipe?
It’s really down to personal preference—flour tortillas give a softer, almost pillowy texture, while corn tortillas add a traditional flavor and fantastic structure. Both work beautifully, so choose your favorite or try both and see which you like best!
Can I make the Shredded Chicken Enchiladas Recipe ahead of time?
Yes, it’s a fantastic make-ahead meal! You can assemble the enchiladas up to a day in advance, cover, and refrigerate. Just bake right before serving for a stress-free dinner that tastes freshly made.
How do I make this recipe gluten-free?
To make your Shredded Chicken Enchiladas Recipe gluten-free, simply choose corn tortillas (confirm they’re labeled as gluten-free) and double-check that your enchilada sauce doesn’t contain wheat or thickeners with gluten. Easy adjustments for everyone to enjoy!
What’s the best way to shred chicken?
The quickest way is to use two forks to pull apart cooked chicken breasts or thighs. If you have a stand mixer, toss warm cooked chicken in the bowl and mix on low—you’ll have perfectly shredded chicken in seconds! Rotisserie chicken straight from the grocery store also makes it both simple and flavorful.
Final Thoughts
There’s just something special about gathering around a bubbling dish of homemade enchiladas. The Shredded Chicken Enchiladas Recipe brings big smiles, hearty appetites, and a sense of celebration to any meal. So grab those tortillas and dive in—your new favorite dinner is just around the corner!
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Shredded Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These flavorful Shredded Chicken Enchiladas are a comforting and satisfying dish that’s perfect for a family dinner or casual gathering. Tender shredded chicken, wrapped in tortillas, smothered in a rich enchilada sauce, and baked to cheesy perfection, this recipe is a sure crowd-pleaser.
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 1 can (10 oz) red enchilada sauce, plus extra for topping
- 1 1/2 cups shredded Mexican blend cheese, divided
- 8 small flour or corn tortillas
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Sauté Onion: In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Season and Simmer: Stir in chili powder, cumin, salt, pepper, shredded chicken, and half of the enchilada sauce. Simmer for 2-3 minutes, then remove from heat and stir in 1 cup of cheese.
- Assemble Enchiladas: Grease a 9×13-inch baking dish. Spoon chicken mixture onto each tortilla, roll up, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with the remaining cheese.
- Bake: Bake uncovered for 20-25 minutes until bubbly. Rest for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- Use rotisserie chicken for quicker prep.
- Pair with sour cream, avocado, or Spanish rice.
- Try with green enchilada sauce for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
