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
Scale
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.
