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
Scale
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
