Name: Shredded Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1/2 cup enchilada sauce (red or green); 1/2 cup shredded Mexican blend cheese; 1/2 cup sour cream; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/4 tsp salt; 8 small flour or corn tortillas; 1 cup enchilada sauce (remaining); 1 cup shredded Mexican blend cheese (remaining); 1/4 cup chopped cilantro; Sliced green onions; Diced avocado

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If you’re searching for the perfect comfort food that’s equal parts cozy and crowd-pleasing, look no further than this Shredded Chicken Enchiladas Recipe. It’s the kind of dish that brings everyone running to the table, thanks to tender chicken, melty cheese, and a generous blanket of zesty enchilada sauce. Whether you’re planning a weeknight dinner or a festive gathering, these enchiladas deliver big on flavor with minimal fuss. Trust me, once you try this recipe, you’ll want to make it again and again!

Shredded Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

This Shredded Chicken Enchiladas Recipe keeps things blissfully simple, relying on a handful of key ingredients that each play a starring role. From the juicy chicken to the creamy cheese and vibrant toppings, every item adds its own special flair to the final dish.

Shredded Chicken: Use rotisserie or homemade for juicy, flavorful filling that soaks up every bit of sauce.
Enchilada Sauce: Red or green both work beautifully—choose your favorite for a personalized twist.
Shredded Mexican Blend Cheese: Melts to gooey perfection and brings a rich, irresistible finish.
Sour Cream: Adds a creamy, tangy element that keeps the filling moist and delicious.
Cumin: A warm spice that deepens the overall flavor profile of your enchiladas.
Garlic Powder: Gives a subtle savory kick without overpowering the other ingredients.
Salt: Just enough to enhance all the flavors and tie everything together.
Flour or Corn Tortillas: Flour for softness, corn for that classic Mexican touch—pick what you love.
Chopped Cilantro (optional): A fresh, herbal garnish that brightens up every bite.
Sliced Green Onions or Diced Avocado (optional): Toppings that add crunch, creaminess, and color.

How to Make Shredded Chicken Enchiladas Recipe

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your enchiladas won’t stick and cleanup stays easy. This little bit of prep work ensures everything bakes up golden and bubbly without a hitch.

Step 2: Mix the Creamy Chicken Filling

In a medium bowl, combine your shredded chicken with 1/2 cup of enchilada sauce, 1/2 cup of shredded cheese, the sour cream, cumin, garlic powder, and salt. Stir everything together until the chicken is evenly coated and the filling looks creamy and irresistible. This step guarantees every bite is packed with savory flavor.

Step 3: Fill and Roll the Tortillas

Spoon a generous portion of the chicken mixture into the center of each tortilla. Roll them up snugly, tucking in the edges as you go, and place each one seam-side down in your prepared baking dish. This not only keeps the filling secure but also gives you those signature enchilada layers.

Step 4: Add Sauce and Cheese

Once all your enchiladas are nestled in the pan, pour the remaining enchilada sauce over the top. Sprinkle the rest of your shredded cheese evenly across the entire dish. This step transforms the pan into a bubbling, cheesy masterpiece once baked.

Step 5: Bake Until Bubbling

Cover your dish with foil and bake for 20 minutes to meld all the flavors together. Remove the foil and bake for another 5 to 10 minutes, until the cheese is fully melted and bubbling with golden spots. Your kitchen will smell absolutely amazing at this point!

Step 6: Garnish and Serve

Once your Shredded Chicken Enchiladas Recipe is out of the oven, sprinkle with chopped cilantro, green onions, or diced avocado if you like. Serve warm and watch them disappear in minutes!

How to Serve Shredded Chicken Enchiladas Recipe

Garnishes

Dress up your enchiladas with a flourish of fresh cilantro, a handful of sliced green onions, or creamy chunks of avocado. These toppings not only bring a pop of color but also add freshness and texture to every bite—making the dish feel restaurant-worthy right at home.

Side Dishes

Pair your enchiladas with classic sides like Mexican rice, refried beans, or a crisp green salad to round out the meal. If you’re feeling adventurous, a side of elote (Mexican street corn) or roasted vegetables adds even more flavor and fun to your table.

Creative Ways to Present

For a crowd, arrange the enchiladas on a large platter and let everyone add their own toppings from a colorful DIY bar. If you want a more elegant presentation, serve two enchiladas per plate with a drizzle of extra sauce and a sprinkle of toppings for that gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover Shredded Chicken Enchiladas Recipe keeps beautifully in the fridge for up to 3 days. Just transfer them to an airtight container once they’ve cooled, and you’ll have a ready-made meal for busy weeknights or next-day lunches.

Freezing

These enchiladas are freezer-friendly! Assemble the dish but hold off on baking. Wrap tightly and freeze for up to 2 months. When you’re ready, bake straight from frozen (adding a little extra time) or thaw overnight in the fridge before reheating.

Reheating

For best results, reheat enchiladas in the oven at 350°F until warmed through and the cheese is melty again. If you’re short on time, a microwave works too—just cover the dish with a damp paper towel to keep everything moist.

FAQs

Can I use a different protein in the Shredded Chicken Enchiladas Recipe?

Absolutely! Leftover turkey, shredded beef, or even cooked beans make tasty alternatives. Feel free to get creative with what you have on hand.

What type Main Course

Both flour and corn tortillas are delicious in this recipe. Flour tortillas are softer and easier to roll, while corn brings a traditional flavor and is naturally gluten-free if needed.

Is it possible to make the filling ahead of time?

Yes! You can mix together the chicken filling a day in advance and store it in the fridge. When you’re ready to assemble, just fill, roll, and bake as directed.

How can I make the Shredded Chicken Enchiladas Recipe spicier?

For more heat, add diced jalapeños or a pinch of cayenne to the chicken filling, or use a spicy enchilada sauce. You can always serve with hot sauce on the side for those who like an extra kick.

Can I make this dish gluten-free?

Definitely! Just use certified gluten-free corn tortillas and double-check your enchilada sauce ingredients to ensure they’re gluten-free as well.

Final Thoughts

This Shredded Chicken Enchiladas Recipe is a true kitchen hero: easy to make, loaded with flavor, and endlessly customizable. Whether you’re serving a hungry family or hosting friends for dinner, it’s a guaranteed hit. Give it a try soon—you’ll love every cheesy, saucy bite!

Shredded Chicken Enchiladas Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings (2 enchiladas each) 1x
Diet: Non-Vegetarian

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Description

This Shredded Chicken Enchiladas recipe offers a delicious and comforting meal perfect for weeknight dinners. Tender shredded chicken is combined with enchilada sauce, cheese, and spices, rolled in tortillas, and baked until bubbly and golden. Garnished with fresh cilantro, green onions, or avocado, these enchiladas are easy to prepare and packed with flavor.

Ingredients

Scale

Filling

2 cups cooked shredded chicken
1/2 cup enchilada sauce (red or green)
1/2 cup shredded Mexican blend cheese
1/2 cup sour cream
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt

Assembly

8 small flour or corn tortillas
1 cup enchilada sauce (remaining)
1 cup shredded Mexican blend cheese (remaining)

Optional Garnishes

1/4 cup chopped cilantro
Sliced green onions
Diced avocado

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Mix Filling: In a medium bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, 1/2 cup shredded cheese, sour cream, cumin, garlic powder, and salt. Stir until all ingredients are thoroughly mixed.
Assemble Enchiladas: Spoon a generous amount of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas in the dish. Then sprinkle the remaining shredded cheese over the top.
Bake Covered: Cover the baking dish with foil and bake for 20 minutes to allow the flavors to meld and the enchiladas to heat through.
Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes until the cheese on top is melted and bubbly and slightly golden.
Garnish and Serve: Remove from oven and garnish with chopped cilantro, sliced green onions, or diced avocado if desired. Serve the enchiladas warm and enjoy!

Notes

Use rotisserie chicken for a quick and convenient shortcut.
Substitute Greek yogurt in place of sour cream for a lighter alternative.
This recipe works well with leftover turkey as a protein substitute.
For gluten-free option, use corn tortillas that are certified gluten-free.
To add extra spice, consider adding diced jalapeños or a dash of chili powder to the filling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican