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
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
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
