If you are craving a comforting, flavor-packed meal that feels like a warm hug on a plate, then this Shredded Chicken Enchiladas Recipe is here to win your heart and your appetite. With tender shredded chicken enveloped in soft flour tortillas, bathed in a rich, creamy enchilada sauce, and topped with a beautiful blend of melted Monterey Jack and queso fresco, these enchiladas strike the perfect balance between smoky, cheesy, and just a hint of spice. Whether it’s a family dinner or a casual gathering, this recipe delivers crowd-pleasing satisfaction with every bite that’s truly unforgettable.
Ingredients You’ll Need
This recipe calls for simple, staple ingredients that each bring something special to the table — from the depth of spices to creamy textures and fresh touches. Using accessible items that create such a complex flavor profile makes this Shredded Chicken Enchiladas Recipe incredibly approachable and fun to make.
- Unsalted butter: Essential for creating the roux that thickens your enchilada sauce beautifully.
- All-purpose flour: Works with butter to form the base that gives the sauce its perfect smoothness.
- Red enchilada sauce: Brings that classic, tangy, and slightly smoky flavor that’s the heart of this dish.
- Low-sodium chicken broth: Adds savory depth and balances the sauce’s richness without overwhelming saltiness.
- Kosher salt and freshly ground black pepper: Basic seasonings that enhance all other flavors in the recipe.
- Canola oil: Ideal for sautéing onions to soft, tender perfection without overpowering other flavors.
- Yellow onions, diced: Provide natural sweetness and body to the filling.
- Diced green chilies: Add a subtle heat and vibrant flavor lift.
- Ground cumin and chili powder: These spices create the signature Mexican-inspired seasoning that makes these enchiladas irresistible.
- Shredded cooked chicken: The star protein, tender and ready to soak up every bit of sauce and seasoning.
- Queso fresco, crumbled: Delivers mild saltiness and creamy texture that blurs beautifully with the other cheeses.
- Sour cream: Helps create a luxuriously creamy filling that’s not too heavy.
- Freshly shredded Monterey Jack cheese: Half is mixed into the filling and the other half melts on top for that delectably gooey finish.
- Large flour tortillas: Soft but sturdy, these much-loved wraps hold the hearty filling without falling apart.
- Fresh cilantro, chopped: A fresh, herbal finishing touch that adds color and brightness at serving.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Preheat and Make Sauce
First things first, preheat your oven to 350°F (177°C). In a small saucepan over medium heat, melt the butter, then whisk in the flour. Keep cooking this mixture until the raw flour smell disappears — this step is crucial for a smooth, thickened sauce. Next, stir in the red enchilada sauce, chicken broth, salt, and pepper. Bring this mixture to a boil, then lower the heat to simmer gently while you prepare the rest of the ingredients.
Step 2: Sauté Vegetables
Heat canola oil in a large skillet over medium-high heat until shimmering. Add the diced yellow onions and cook until they become soft and translucent, releasing their natural sweetness. Stir in the diced green chilies along with ground cumin and chili powder, letting those spices toast just slightly — this step releases their full aromatic power and sets the tone for the filling.
Step 3: Combine Filling
Remove the skillet from the heat and fold in the shredded chicken, sour cream, crumbled queso fresco, and two cups of shredded Monterey Jack cheese. The warmth from the skillet will melt some of the cheese, which helps bind the filling together while keeping it creamy and indulgent.
Step 4: Assemble Enchiladas
Grab a 9×13 inch baking dish and spread half a cup of your enchilada sauce evenly over the bottom. This creates a luscious base that prevents sticking and adds flavor from below. Then, spoon about one-third cup of the filling onto each flour tortilla and roll them up tightly. Place each rolled enchilada seam-side down in the baking dish, packing them in snugly so they support each other while baking.
Step 5: Bake
Pour the remaining enchilada sauce generously over the rolled tortillas, making sure they’re all coated. Sprinkle the last cup of Monterey Jack cheese on top as a golden, bubbling crown. Bake the enchiladas for 25 to 30 minutes until the cheese is completely melted, bubbly, and just starting to turn golden around the edges.
Step 6: Serve
When you take the enchiladas out of the oven, let them rest for about five minutes. This allows the flavors to set and makes serving easier. Scatter fresh cilantro on top for a burst of color and herbal brightness just before digging in.
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
Fresh chopped cilantro is the classic choice here, adding a lively pop of green and a fresh herbal zing that cuts through the richness. For extra creaminess and a cool contrast, a dollop of sour cream or a squeeze of lime juice is also wonderful. If you love texture, some thinly sliced radishes or pickled jalapeños bring that extra crunch and mild heat.
Side Dishes
Enchiladas pair beautifully with simple sides that keep the meal balanced and exciting. Consider a light Mexican-style rice or herbed quinoa to soak up extra sauce. A crisp green salad with a citrus vinaigrette adds freshness that complements the warm, cheesy casserole. For those who want more veggies, sautéed or roasted corn with a dash of chili powder works like a charm.
Creative Ways to Present
If you want to dress up your enchiladas for a festive occasion, try layering the filling and sauce in individual ramekins for personal portions. For a fun twist, swap the flour tortillas with corn tortillas or even whole wheat for different textures and flavors. Garnishing with avocado slices or crumbled cotija cheese can add an elegant touch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Any leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. They taste amazing reheated, as the flavors continue to meld and the sauce stays moist, so dinner the next day is just as satisfying.
Freezing
If you want to stash some enchiladas for longer, freeze them before baking by assembling them in a freezer-safe dish. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, bake them covered at 350°F until heated through, then uncover and bake a few more minutes to melt the cheese perfectly.
Reheating
To reheat, cover leftovers with foil to prevent drying out and bake in a preheated 350°F oven until warmed through, about 20-25 minutes. Alternatively, microwaving on medium power in short intervals also works well when pressed for time, just be sure to cover to keep moisture locked in.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that makes the Shredded Chicken Enchiladas Recipe super quick and easy without sacrificing flavor. Just shred the chicken right before using, and you’re good to go.
What can I substitute for queso fresco?
If you can’t find queso fresco, feta or cotija cheese makes a great substitute. They offer a similar salty, crumbly texture that complements the creamy filling wonderfully.
Are flour tortillas essential, or can I use corn tortillas?
You can definitely use corn tortillas for a more traditional feel and a slightly different texture. Just be sure to warm them first to make them pliable and avoid cracking when rolling your enchiladas.
Is this recipe spicy?
This Shredded Chicken Enchiladas Recipe has mild to moderate spice thanks to the chili powder and green chilies, but it’s very adaptable. You can add more or less chili powder to suit your preferred heat level.
Can I prepare the enchiladas completely ahead of time?
Yes, you can assemble the enchiladas the day before baking. Cover and refrigerate them, then bake fresh when you’re ready. This makes it a great option for entertaining or busy weeknights.
Final Thoughts
There’s something truly comforting about a dish that wraps so much flavor in every bite while still feeling like a home-cooked classic. I hope you enjoy making and sharing this Shredded Chicken Enchiladas Recipe as much as I do. It’s a wonderful option for family meals or any time you want to impress with minimal fuss. Go ahead, roll up your sleeves and enjoy the magic of homemade Mexican comfort food at its best!
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Shredded Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Shredded Chicken Enchiladas recipe features tender shredded chicken blended in a creamy, cheesy filling with green chilies, cumin, and chili powder. Rolled in warm flour tortillas and baked in a rich red enchilada sauce until bubbly and golden, these enchiladas are perfect for a comforting family dinner.
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
- Preheat and Make Sauce: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, melt the unsalted butter and whisk in the all-purpose flour. Cook this roux mixture until the raw flour smell disappears, stirring continuously. Next, stir in the red enchilada sauce, low-sodium chicken broth, kosher salt, and freshly ground black pepper. Bring this mixture to a boil, then reduce the heat and let it simmer gently while you prepare the other ingredients.
- Sauté Vegetables: Heat the canola oil in a large skillet over medium-high heat. Add the diced yellow onions and cook until they become translucent, about 4-5 minutes. Then, stir in the diced green chilies along with the ground cumin and chili powder. Cook this mixture for another 2 minutes to allow the spices to bloom and flavors to meld.
- Combine Filling: Remove the skillet from the heat. Stir in the shredded cooked chicken, room-temperature sour cream, crumbled queso fresco, and 2 cups of the freshly shredded Monterey Jack cheese. Mix everything thoroughly until all the cheese is melted and the filling is creamy and well combined.
- Assemble Enchiladas: Lightly spread about ½ cup of the prepared enchilada sauce evenly across the bottom of a 9×13 inch baking dish. Take each large flour tortilla and place approximately ⅓ cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process for all 8 tortillas, arranging them snugly side by side.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 14 ounces of Monterey Jack cheese over the top to cover the enchiladas. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to set. Garnish with the chopped fresh cilantro before serving hot for a delicious, comforting meal.
Notes
- For a spicier version, add chopped jalapeños or extra chili powder to the filling.
- You can substitute corn tortillas if you prefer, but warm them first to prevent cracking.
- Use rotisserie chicken to save prep time, or cook and shred your own chicken breasts or thighs.
- Queso fresco can be replaced with feta cheese for a similar texture if unavailable.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
