If you’re on the hunt for a comforting, flavorful dish that brings warmth and a little fiesta to your dinner table, this Shredded Chicken Enchiladas Recipe is exactly what you need. Combining tender, juicy shredded chicken with the rich, tangy embrace of red enchilada sauce, melty cheeses, and just the right kick of spices, these enchiladas deliver a satisfying bite every time. They’re perfect for weeknight meals or impressing guests without too much fuss, and once you make them, they’ll become a staple in your recipe rotation.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each playing a crucial role in building layers of flavor and texture. From the buttery roux that thickens the sauce to the creamy queso fresco that balances the spices, every item here is essential.
- Unsalted butter: Creates a smooth, flavorful base for the sauce without adding extra saltiness.
- All-purpose flour: Works with the butter to thicken the enchilada sauce perfectly.
- Red enchilada sauce: This canned sauce brings the classic rich, smoky tomato flavor key to authentic enchiladas.
- Low-sodium chicken broth: Adds depth and helps adjust the sauce consistency without overpowering the other flavors.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance all components of the dish.
- Canola oil: Ideal for sautéing onions to sweetness without burning.
- Yellow onions: Bring natural sweetness and texture to the filling.
- Diced green chilies: Add a gentle kick and fresh, slightly smoky notes.
- Ground cumin and chili powder: Spice up the filling with traditional Mexican flavors.
- Shredded cooked chicken: The hearty protein base, tender and ready to absorb all those delicious spices.
- Queso fresco: A mild, crumbly cheese that adds a pleasant creaminess.
- Sour cream: Makes the filling luscious and smooth.
- Monterey Jack cheese: For that gooey, melty goodness that enchiladas are known for.
- Flour tortillas: Large ones work best to hold all the filling without tearing.
- Fresh cilantro: A bright finishing touch that livens up the dish.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Prepare the Enchilada Sauce Base
Start by preheating your oven to 350°F (177°C). In a small saucepan over medium heat, melt the butter, then whisk in the flour, cooking just until that raw flour scent disappears. This simple roux is the secret to a smooth, thickened sauce. Next, stir in the red enchilada sauce, chicken broth, kosher salt, and black pepper. Bring everything to a gentle boil, then lower the heat and let it simmer, allowing those flavors to blend while you get busy with the filling.
Step 2: Cook the Aromatics
Heat canola oil in a large skillet over medium-high heat. Toss in the diced yellow onions and cook them until they’re soft and translucent—this step unlocks their natural sweetness and soft texture. Add the diced green chilies for a mild heat and a touch of smokiness, then sprinkle in cumin and chili powder to infuse the mixture with warm, traditional Mexican spice notes. Stir everything well to combine and take the skillet off the heat.
Step 3: Mix the Filling
Here’s where this Shredded Chicken Enchiladas Recipe really shines. Add the shredded cooked chicken to the skillet along with sour cream and queso fresco, stirring to combine until creamy. Fold in two cups of Monterey Jack cheese and keep stirring until the cheese melts into the mixture, creating a luscious, cheesy filling that’s packed with flavor and perfect texture.
Step 4: Assemble the Enchiladas
Grab a 9×13 inch baking dish and spread half a cup of the enchilada sauce evenly across the bottom. Spoon about a third of a cup of the chicken filling onto each tortilla, roll them up tightly, and place each seam-side down in the baking dish. This careful arrangement helps keep them intact during baking, ensuring every bite is neat and delicious.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce generously over the rolled tortillas, making sure each one is well-coated. Sprinkle the remaining Monterey Jack cheese on top, which will melt and bubble deliciously in the oven, creating a gorgeous golden crust that invites you to dig in.
Step 6: Bake and Serve
Bake the enchiladas for 25 to 30 minutes until the cheese is bubbly and slightly golden. Once out of the oven, let them rest for five minutes—this brief pause lets the filling set a bit for perfect slices. Sprinkle chopped fresh cilantro all over the top for that burst of herbal brightness, and serve hot for a meal that feels like a cozy celebration.
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro is a must for this dish, adding a lively note to the rich, cheesy flavors. If you want an extra touch, dollops of sour cream or slices of ripe avocado can add creaminess while diced tomatoes or pickled jalapeños bring brightness and a little tang.
Side Dishes
Shredded Chicken Enchiladas Recipe pairs beautifully with simple Mexican rice or cilantro lime rice to soak up any leftover sauce. A crisp side salad with a zesty lime dressing or refried beans adds balance and rounds out the meal perfectly.
Creative Ways to Present
Feeling festive? Serve the enchiladas on a colorful platter dotted with avocado slices, lime wedges, and a scattering of chopped red onions for crunch. You can also turn them into a fun family-style meal by placing the baking dish at the center of the table, letting everyone scoop up cheesy goodness directly from the dish.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are a real treat! Store them in an airtight container in the fridge for up to four days. They tend to develop even more flavor overnight, making for excellent next-day lunches or dinners.
Freezing
If you want to prepare ahead, you can freeze the assembled uncooked enchiladas. Wrap the baking dish tightly with foil and plastic wrap, then freeze for up to two months. When ready to bake, thaw overnight in the fridge and proceed to cook as directed for a convenient, delicious meal anytime.
Reheating
To reheat, cover the enchiladas with foil to avoid drying out the cheese and warm them in a 350°F (177°C) oven for about 15 to 20 minutes or until hot throughout. You can also microwave individual portions covered with a damp paper towel for a quicker option, but the oven maintains that lovely, melty texture best.
FAQs
Can I make this Shredded Chicken Enchiladas Recipe using store-bought rotisserie chicken?
Absolutely! In fact, using a rotisserie chicken is one of the easiest and tastiest shortcuts, as it’s already cooked, tender, and flavorful, making your prep time much quicker.
What if I don’t have queso fresco? Can I substitute it?
Yes, you can swap queso fresco with crumbled feta or cotija cheese to maintain that slightly salty, creamy bite. Just keep in mind those cheeses can be saltier, so adjust seasoning accordingly.
Are flour tortillas essential, or can I use corn tortillas instead?
Flour tortillas are recommended here since they’re large, pliable, and hold the filling well without breaking. Corn tortillas tend to be smaller and more fragile, which might make rolling and handling trickier, but you can use them if preferred—just warm them before assembling to prevent breaking.
Can I make this recipe spicier?
Definitely! Add chopped jalapeños or a pinch of cayenne pepper to the filling, or use a spicier enchilada sauce. Adjust to your heat tolerance for a personalized kick.
What’s the best way to shred cooked chicken for this recipe?
The easiest way is to use your hands or two forks to pull the meat apart. If you prefer, a stand mixer with a paddle attachment on low speed can shred cooked chicken quickly and evenly.
Final Thoughts
There is something truly satisfying about homemade enchiladas, and this Shredded Chicken Enchiladas Recipe captures that magic in every bite. From the joy of mixing the warm, cheesy filling to the aroma wafting from the oven, these enchiladas are a hug on a plate. I can’t wait for you to try them and see how they bring friends and family together with their unbeatable flavor and comforting goodness.
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
A delicious and comforting recipe for shredded chicken enchiladas featuring a creamy, cheesy filling infused with green chilies and spices, all rolled in warm flour tortillas and baked with rich enchilada sauce and melted Monterey Jack cheese.
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 Enchilada Sauce: Preheat oven to 350°F (177°C). In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook, stirring constantly, until the raw flour smell disappears. Stir in the red enchilada sauce, chicken broth, kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer gently while preparing the filling.
- Cook Aromatics and Spices: Heat canola oil in a large skillet over medium-high heat. Add the diced onions and cook until translucent, about 4-5 minutes. Stir in the diced green chilies, ground cumin, and chili powder, cooking for another minute to blend flavors.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in the shredded cooked chicken, sour cream, crumbled queso fresco, and 2 cups of shredded Monterey Jack cheese. Mix thoroughly until the filling is well combined and the cheese starts to melt slightly, creating a creamy mixture.
- Assemble Enchiladas: Spread ½ cup of the prepared enchilada sauce evenly in the bottom of a 9×13 inch baking dish. Spoon approximately ⅓ cup of the chicken filling onto the center of each tortilla. Roll each tortilla tightly and place seam-side down in the baking dish to prevent unrolling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 14 ounces of Monterey Jack cheese over the top to cover the enchiladas completely.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbling, and golden in spots.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for 5 minutes. Sprinkle with chopped fresh cilantro before serving. Serve hot for best flavor.
Notes
- Use rotisserie chicken to save time on cooking the chicken from scratch.
- Sour cream should be at room temperature to blend smoothly into the filling.
- For a spicier kick, add extra diced green chilies or chili powder to taste.
- Flour tortillas work best for pliability and rolling; corn tortillas may crack when rolled but can be used if desired.
- Letting the enchiladas rest after baking helps them set and makes serving easier.
