There is something truly comforting about a warm, cheesy dish that feels like a big, delicious hug. The Shredded Chicken Enchiladas Recipe I’m sharing with you today is exactly that—a perfect blend of tender shredded chicken nestled inside soft tortillas, smothered in rich enchilada sauce and gooey cheese. Whether you’re making a weeknight dinner for the family or impressing friends at a casual gathering, this recipe combines simple ingredients into a mouthwatering experience that’s full of bold flavors and satisfying textures.
Ingredients You’ll Need
These ingredients are straightforward but play a vital role in creating the depth and character of your shredded chicken enchiladas. Each component, from the spices to the cheeses, ensures that every bite bursts with color, warmth, and flavor.
- Unsalted butter (2 tablespoons): Essential for making a smooth, creamy roux that thickens the enchilada sauce beautifully.
- All-purpose flour (2 tablespoons): Works with butter to give body to the sauce without overpowering the other flavors.
- Red enchilada sauce (10 ounces): The heart of the dish, providing that signature tangy and mildly smoky base.
- Low-sodium chicken broth (1 cup): Adds moisture and richness while keeping the sauce flavorful but balanced.
- Kosher salt (½ teaspoon): Enhances the natural flavors without making the dish too salty.
- Freshly ground black pepper (½ teaspoon): A subtle kick that brings everything together.
- Canola oil (1 tablespoon): For sautéing the onions to a perfect translucent sweetness.
- Yellow onions (2, diced): Brings a gentle sweet crunch and aroma to the filling.
- Diced green chilies (4 ounces): Adds a fresh, mild heat and brightness that contrasts beautifully with the sauce.
- Ground cumin (1 tablespoon): Gives that warm earthy undertone that makes Mexican flavors sing.
- Chili powder (1 teaspoon): Boosts the complexity of the filling with a subtle smoky heat.
- Shredded cooked chicken (3 cups): The star protein, tender and juicy, perfect for rolling inside the tortillas.
- Queso fresco (6 ounces, crumbled): Offers a creamy, slightly tangy texture that melts softly into the filling.
- Sour cream (1 cup, room temperature): Adds richness and smoothness that ties all the ingredients together.
- Monterey Jack cheese (16 ounces, shredded, divided): Melts to a stretchy, gooey topping and folds into the filling for lusciousness.
- Large flour tortillas (8): Soft and pliable, perfect for wrapping up all that goodness.
- Fresh cilantro (¼ cup, chopped): Brightens the dish with fresh herbal notes as a garnish.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Prepare the Enchilada Sauce Base
Start by preheating your oven to 350°F (177°C). Then, in a small saucepan over medium heat, melt the butter and whisk in the flour. Keep stirring until that raw flour smell disappears—that’s when you know it’s ready for the next step. Pour in your red enchilada sauce, chicken broth, salt, and pepper. Bring it to a boil so everything melds together, then lower the heat and let it simmer gently while you prepare the filling. This homemade sauce foundation makes all the difference in a Shredded Chicken Enchiladas Recipe, giving it a vibrant color and rich flavor.
Step 2: Sauté the Onions and Seasonings
Heat canola oil in a large skillet over medium-high heat. Toss in the diced onions and cook them until they turn translucent and soft, releasing that natural sweetness. Add in the diced green chilies, ground cumin, and chili powder, stirring everything until fragrant and well combined. These aromatics form the spicy, savory backbone of the filling, complementing the chicken perfectly.
Step 3: Combine the Filling Ingredients
Remove your skillet from heat, then stir in shredded chicken, sour cream, crumbled queso fresco, and 2 cups of the shredded Monterey Jack cheese. Mix thoroughly until the cheese begins to melt into the mixture, making a luscious, creamy filling that’s bursting with flavor and just the right amount of tang.
Step 4: Assemble the Enchiladas
Spread about half a cup of your prepared enchilada sauce evenly in the bottom of a 9×13 inch baking dish. This creates a saucy bed for your rolls. Spoon roughly ⅓ cup of the chicken filling onto each tortilla, then roll them tightly and place seam-side down in the baking dish. This neat arrangement keeps them together while baking and ensures every bite is filled with goodness.
Step 5: Add the Sauce and Cheese, then Bake
Pour the remaining enchilada sauce generously over the rolled tortillas. Sprinkle the rest of the Monterey Jack cheese on top to create that irresistible bubbly, golden crust. Pop the dish into the oven and bake for about 25 to 30 minutes, or until the cheese is melted and invitingly bubbly all over.
Step 6: Rest and Garnish
Once out of the oven, let your enchiladas rest for about 5 minutes to settle and make serving easier. Sprinkle freshly chopped cilantro over the top—it not only adds a pop of green but also a fresh, citrusy aroma that perfectly complements the dish’s richness. Now you’re ready to dig in!
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
Fresh garnishes are like little finishing touches on a culinary masterpiece. A handful of chopped cilantro adds brightness and a pop of color that lifts the whole dish. Consider also some thinly sliced green onions or a dollop of creamy sour cream to add contrasting temperature and creaminess. For a bit of added texture, a sprinkle of crunchy tortilla strips can turn this into a full sensory experience.
Side Dishes
Balancing the richness of shredded chicken enchiladas calls for fresh and vibrant sides. Think along the lines of a crisp Mexican street corn salad or a zesty cabbage slaw for crunch. A simple side of Mexican rice or refried beans complements the flavors perfectly, turning this into a complete and satisfying meal that keeps everyone happy.
Creative Ways to Present
Want to impress your guests or mix things up? Try serving individual enchilada portions in small ramekins for a personalized touch. Alternatively, bake the filling in a casserole dish without rolling for a layered enchilada bake that’s just as delicious but wonderfully simple. For a fun twist, swap the flour tortillas for corn tortillas or even wrap the filling in crispy baked tortilla cups. With this recipe, creativity is well encouraged!
Make Ahead and Storage
Storing Leftovers
Leftover shredded chicken enchiladas store beautifully in the refrigerator. Transfer them to an airtight container and keep for up to 4 days, making it easy to enjoy a quick meal later in the week without sacrificing flavor.
Freezing
This Shredded Chicken Enchiladas Recipe is freezer-friendly and perfect for batch cooking. Assemble the enchiladas as instructed, then cover tightly with foil and plastic wrap before freezing for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, place the enchiladas covered in a 350°F oven until heated through and the cheese on top is melted and bubbly again, about 20 minutes. You can also microwave individual portions for convenience, but baking maintains the best texture and flavor.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken saves time and adds great flavor, making it one of the easiest ways to get this recipe on your table quickly without sacrificing taste.
Can I substitute the flour tortillas with corn tortillas?
You can, though corn tortillas tend to be less flexible, so warming them beforehand to soften is key to prevent tearing while rolling the enchiladas.
Is there a way to make this recipe spicier?
Definitely! Add more diced green chilies or include a pinch of cayenne pepper or chipotle powder to the filling for some extra heat that builds delicious complexity.
What can I use instead of queso fresco?
If queso fresco is hard to find, farmer’s cheese or even mild feta can work as substitutes, providing a similar crumbly texture and mild tanginess.
Can I make this recipe dairy-free?
Yes, swapping sour cream with a plant-based alternative and using dairy-free cheese will make this dish suitable for dairy-free diets while still maintaining wonderful texture and flavor.
Final Thoughts
Making this Shredded Chicken Enchiladas Recipe always feels like treating myself and my loved ones to something special. With a balance of creamy, cheesy, and savory notes wrapped in soft tortillas and topped with bright garnishes, it’s a dish that comforts and excites at the same time. I encourage you to try it soon—you’ll have a new go-to recipe that’s as satisfying as it is delicious, and it might just become your favorite too.
Print
Shredded Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Shredded Chicken Enchiladas recipe features tender shredded chicken mixed with a flavorful blend of spices, cheese, and chilies, all rolled into warm flour tortillas and baked in a rich red enchilada sauce. It’s a comforting, cheesy Mexican-inspired dish perfect for family dinners or gatherings, delivering a balance of savory, spicy, and creamy textures.
Ingredients
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 10 ounces red enchilada sauce (1 can)
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Filling
- 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 ½ rotisserie chicken)
- 6 ounces queso fresco, crumbled
- 1 cup sour cream, room temperature
- 16 ounces freshly shredded Monterey Jack cheese, divided
Assembly
- 8 large flour tortillas
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare the Sauce: Preheat oven to 350°F (177°C). In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook, whisking continuously, until the raw flour smell disappears, about 1-2 minutes. Gradually stir in the red enchilada sauce, chicken broth, kosher salt, and black pepper. Bring to a boil, then reduce heat to low and let the sauce simmer gently while you prepare the filling.
- Cook the Aromatics: Heat canola oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring occasionally, until they become translucent and tender, about 5-7 minutes. Stir in the diced green chilies, ground cumin, and chili powder, cooking for another 1-2 minutes until fragrant.
- Mix the Filling: Remove the skillet from heat. Stir in the shredded cooked chicken, room-temperature sour cream, crumbled queso fresco, and 2 cups of the Monterey Jack cheese. Mix thoroughly until the cheese begins to melt and the ingredients are well combined.
- Assemble the Enchiladas: Spread ½ cup of the prepared enchilada sauce evenly into the bottom of a 9×13 inch baking dish. Place a tortilla on a flat surface and spoon about ⅓ cup of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process for all 8 tortillas, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 14 ounces of Monterey Jack cheese on top, distributing it evenly to cover the enchiladas thoroughly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to set. Sprinkle fresh chopped cilantro over the top for a bright, fresh finish. Serve hot and enjoy!
Notes
- For a spicier version, add diced jalapeños or increase the chili powder in the filling.
- Use corn tortillas instead of flour tortillas for a gluten-free option, but be sure to warm them first to prevent cracking.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.
- Rotisserie chicken is a convenient shortcut, but you can also use freshly cooked and shredded chicken breast or thighs.
- If you prefer a smoother sauce, blend the sauce ingredients before assembling the baking dish.
