Shredded Chicken Enchiladas

When I first tried Shredded Chicken Enchiladas, it was a night filled with laughter, family, and a hint of nostalgia. My friend had invited me over for dinner, and as soon as I stepped into their cozy kitchen, the rich aroma of spicy enchilada sauce and melted cheese enveloped me like a warm hug. Those enchiladas were not just a meal; they were a celebration of flavor and tradition. Ever since that evening, I knew I had to recreate those mouthwatering Shredded Chicken Enchiladas in my own home. Whether it’s a casual weeknight dinner or a special gathering, these enchiladas never fail to impress. The layers of tender, seasoned chicken wrapped in soft tortillas and smothered in a zesty sauce remind me of the importance of sharing good food with the people we love.

Ingredients Required for Shredded Chicken Enchiladas

Creating the perfect Shredded Chicken Enchiladas starts with high-quality ingredients that work harmoniously together. The key players here are the rich red enchilada sauce, tender shredded chicken, and a mix of flavorful spices. Each ingredient plays an important role in building layers of flavor that culminate in a truly satisfying dish.

• 2 tablespoons unsalted butter (¼ stick) – This adds richness and a smooth texture to the sauce.
• 2 tablespoons all-purpose flour – Used to thicken the sauce, giving it a nice consistency.
• 10 ounces red enchilada sauce (1 can) – The heart of the dish, providing bold flavors and a beautiful color.
• 1 cup low-sodium chicken broth – Keeps the sauce flavorful without being overly salty.
• ½ teaspoon kosher salt – Enhances the overall flavor of the dish.
• ½ teaspoon freshly ground black pepper – Adds a subtle heat and depth to the sauce.
• 1 tablespoon canola oil – For sautéing the onions, contributing to their sweetness and flavor.
• 2 yellow onions (diced) – Adds a rich, sweet flavor when sautéed.
• 4 ounces diced green chiles (1 small can) – Provides a mild kick and extra flavor.
• 1 tablespoon ground cumin – Adds warmth and a hint of earthiness to the filling.
• 1 teaspoon chili powder – Contributes to the overall flavor profile with its rich spices.
• 3 cups shredded cooked chicken (*) – The star ingredient, giving the enchiladas heartiness and protein.
• 6 ounces queso fresco (crumbled) – Adds creaminess and a mild flavor that balances the spices.
• 1 cup sour cream (room temperature) – Contributes creaminess and tang to the filling.
• 16 ounces freshly shredded Monterey Jack cheese (divided) – Melts beautifully and adds richness to the dish.
• 8 large flour tortillas (**) – The perfect wrap for all the delicious fillings.
• ¼ cup fresh cilantro (chopped) – A fresh garnish that brightens up the dish.

Step by Step Guide for Shredded Chicken Enchiladas

Making Shredded Chicken Enchiladas is a delightful process that fills your kitchen with enticing aromas. Each step allows you to create something truly special that your friends and family will love. Let’s dive right in!

1. Preheat your oven to 350°F. This temperature is perfect for allowing the cheese to melt beautifully and brown on top, creating that quintessential enchilada finish.

2. In a small pan set over medium heat, melt 2 tablespoons unsalted butter and add 2 tablespoons all-purpose flour. Stir constantly, ensuring the mixture cooks evenly. You want to cook it until it loses the raw flour smell, which usually takes around one to two minutes. This step is important for creating a smooth sauce.

3. Next, add 10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the butter-flour mixture. Stir well, bringing it to a boil. Once you see bubbles forming, reduce the heat and let it simmer while you prepare the other ingredients.

4. In a large pan, heat 1 tablespoon canola oil over medium-high heat until shimmering. Add 2 diced yellow onions to the pan. Sauté them for about 5 to 7 minutes, stirring occasionally, until they become translucent and fragrant. The sweetness of the onions will elevate the flavor of the entire dish.

5. Once the onions are ready, mix in 4 ounces diced green chiles, 1 tablespoon ground cumin, and 1 teaspoon chili powder. Stir to combine and cook for another minute, letting the spices bloom and fill your kitchen with their aroma.

6. Now, add 3 cups shredded cooked chicken to the pan, stirring it in until it’s evenly coated with the spices and onions. Turn off the heat and gently fold in 1 cup sour cream, 6 ounces queso fresco, and 2 cups shredded Monterey Jack cheese. The cheese should melt into the mixture, creating a creamy filling.

7. Spread ½ cup of the sauce from the first step at the bottom of a 9×13-inch baking dish. This will prevent the enchiladas from sticking and adds extra flavor.

8. Now, take a large flour tortilla and scoop about ⅓ cup of the chicken filling into the center. Roll it tightly, ensuring the filling stays inside, and place seam-side down in the baking dish. Repeat this process with the remaining tortillas until the dish is filled.

9. Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese. Make sure the enchiladas are well covered with sauce to keep them moist while baking.

10. Finally, bake the enchiladas in your preheated oven for 25 to 30 minutes. You’ll know they are ready when the cheese is bubbly and golden brown. Once out of the oven, let them sit for about 5 minutes before serving. Top with freshly chopped cilantro, and enjoy!

Variations to Try

One of the best parts about Shredded Chicken Enchiladas is the ability to switch things up! Here are some fun variations that you can try.

• Vegetarian Version: Substitute the shredded chicken with a mixture of sautéed vegetables like zucchini, bell peppers, and mushrooms for a delicious vegetarian option.
• Spicy Kick: Add some diced jalapeños or hot sauce to the filling for an extra kick if you love heat.
• Cheese Lovers: Use a blend of cheeses such as cheddar, pepper jack, or even feta for a twist on the traditional flavor.
• Green Sauce: Instead of red enchilada sauce, use a green sauce made from tomatillos for a different flavor profile.
• Southwestern Style: Incorporate black beans and corn into the filling for added texture and flavor.
• BBQ Enchiladas: Mix shredded BBQ chicken instead of traditional spices for a smoky twist on enchiladas.
• Freezer Friendly: Make a double batch and freeze half for a quick meal later. Just prepare the enchiladas, freeze before baking, then bake from frozen when needed.

Great Combinations for Shredded Chicken Enchiladas

Serving Shredded Chicken Enchiladas is all about enhancing the experience with delightful sides and pairings. Here are some great combinations to consider:

• Fresh Salad: Serve with a light and refreshing salad, such as a simple green salad with avocados and a citrus vinaigrette, to balance the richness of the enchiladas.
• Rice Dishes: Pair with cilantro lime rice or Spanish rice for a hearty meal.
• Beans: Refried beans or black beans complement the flavors of the enchiladas perfectly.
• Guacamole: Homemade guacamole adds a creamy texture and fresh flavor that pairs beautifully with the spices in the enchiladas.
• Chips and Salsa: Serve with tortilla chips and fresh salsa as an appetizer to kick the meal off with a tasty crunch.
• Occasions: These enchiladas are perfect for casual dinners, Taco Tuesdays, or festive gatherings like Cinco de Mayo.
• Storing Leftovers: Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven to maintain the texture.
• Seasonal Pairing: These enchiladas shine bright during fall and winter, bringing warmth to chilly evenings with their comforting flavors.

FAQ

Conclusion

These Shredded Chicken Enchiladas are truly a delightful dish that combines flavor, comfort, and versatility. They’re perfect for any occasion, whether it’s a family dinner or a festive gathering. I encourage you to try making them; you’ll find that they become a beloved recipe in your home, bringing smiles and satisfaction with every bite!

Shredded Chicken Enchiladas

Craving some comfort food? These Shredded Chicken Enchiladas are your answer! Easy to make and packed with flavor, they're perfect for a cozy family dinner. Indulge in layers of tender chicken, zesty sauce, and melted cheese that will have everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Unsalted Butter (¼ stick)
• 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
• 1 tablespoon Canola Oil
• 2 Yellow Onions (diced)
• 4 ounces Diced Green Chiles (1 small can)
• 1 tablespoon Ground Cumin
• 1 teaspoon Chili Powder
• 3 cups Shredded Cooked Chicken (*)
• 6 ounces Queso Fresco (crumbled)
• 1 cup Sour Cream (room temperature)
• 16 ounces Freshly Shredded Monterey Jack Cheese (divided)
• 8 large Flour Tortillas (**)
• ¼ cup Fresh Cilantro (chopped)

Equipment

• 9×13 Baking Pan

Method

 

1. 1. Preheat your oven to 350°F. This temperature is perfect for allowing the cheese to melt beautifully and brown on top, creating that quintessential enchilada finish.
2. 2. In a small pan set over medium heat, melt 2 tablespoons unsalted butter and add 2 tablespoons all-purpose flour. Stir constantly, ensuring the mixture cooks evenly. You want to cook it until it loses the raw flour smell, which usually takes around one to two minutes.
3. 3. Next, add 10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the butter-flour mixture. Stir well, bringing it to a boil. Once you see bubbles forming, reduce the heat and let it simmer while you prepare the other ingredients.
4. 4. In a large pan, heat 1 tablespoon canola oil over medium-high heat until shimmering. Add 2 diced yellow onions to the pan. Sauté them for about 5 to 7 minutes, stirring occasionally, until they become translucent and fragrant.
5. 5. Once the onions are ready, mix in 4 ounces diced green chiles, 1 tablespoon ground cumin, and 1 teaspoon chili powder. Stir to combine and cook for another minute, letting the spices bloom and fill your kitchen with their aroma.
6. 6. Now, add 3 cups shredded cooked chicken to the pan, stirring it in until it's evenly coated with the spices and onions. Turn off the heat and gently fold in 1 cup sour cream, 6 ounces queso fresco, and 2 cups shredded Monterey Jack cheese. The cheese should melt into the mixture, creating a creamy filling.
7. 7. Spread ½ cup of the sauce at the bottom of a 9×13-inch baking dish. This will prevent the enchiladas from sticking and adds extra flavor.
8. 8. Now, take a large flour tortilla and scoop about ⅓ cup of the chicken filling into the center. Roll it tightly, ensuring the filling stays inside, and place seam-side down in the baking dish. Repeat this process with the remaining tortillas until the dish is filled.
9. 9. Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese. Make sure the enchiladas are well covered with sauce to keep them moist while baking.
10. 10. Finally, bake the enchiladas in your preheated oven for 25 to 30 minutes. You'll know they are ready when the cheese is bubbly and golden brown. Once out of the oven, let them sit for about 5 minutes before serving. Top with freshly chopped cilantro, and enjoy!

Notes

• Warm the tortillas: To make the tortillas more pliable, warm them briefly in the microwave before filling.
• Filling timing: It’s best to fill the tortillas right before baking to avoid sogginess. However, you can lightly fry the tortillas on both sides for a few seconds to create a barrier against moisture.
• Portion control: Don’t overfill the tortillas; ensure each tortilla has the same amount of filling for even cooking.
• Make-ahead tips: Prepare enchiladas ahead of time but leave out the sauce and cheese until you’re ready to bake. This keeps them from becoming soggy.
• Baking uncovered: Bake the enchiladas uncovered to allow the cheese to brown and prevent sogginess.

Previous PostOven Baked BBQ Chicken

Next Post Pizza Chicken

Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.