If you have been craving a comforting, crowd-pleasing Tex-Mex classic, this Shredded Chicken Enchiladas Recipe is absolutely the one to try. Bursting with layers of tender chicken, vibrant spices, melty cheese, and a rich enchilada sauce, these enchiladas strike the perfect balance between hearty and homey. Whether you’re planning a family dinner or a festive gathering, this recipe brings a little fiesta to your table with every bite, and it’s surprisingly straightforward to make from start to finish. Get ready to dive into warm, cheesy goodness that will have everyone asking for seconds!
Ingredients You’ll Need
Gathering fresh and flavorful ingredients is key to mastering this Shredded Chicken Enchiladas Recipe. Each component plays a distinct role — from enriching the sauce to creating that irresistible cheesy texture, and adding vibrant color and punchy seasoning that makes every bite pop.
- Unsalted butter (2 tablespoons): The base for a smooth, creamy sauce that carries all those spicy flavors.
- All-purpose flour (2 tablespoons): Helps thicken the sauce so it clings perfectly to every enchilada.
- Red enchilada sauce (10 ounces): A classic and smoky foundation that gives these enchiladas their signature flavor.
- Low-sodium chicken broth (1 cup): Adds depth and balances the seasoning without overpowering the dish.
- Kosher salt (½ teaspoon): Enhances all the natural flavors in the recipe with just the right touch.
- Freshly ground black pepper (½ teaspoon): Adds a mild heat and aromatic lift.
- Canola oil (1 tablespoon): Used to cook the onions just right, without burning or sticking.
- Yellow onions (2, diced): Bring sweetness and texture to the filling that pairs beautifully with the chicken.
- Diced green chilies (4 ounces): Adds subtle heat and a hint of tang to round out the flavor profile.
- Ground cumin (1 tablespoon): Infuses an earthy warmth that’s indispensable in Mexican-inspired dishes.
- Chili powder (1 teaspoon): Complements the cumin with a gentle smoky spiciness.
- Shredded cooked chicken (3 cups): The hearty star of the dish, bringing tender protein that soaks up all the delicious spices and sauce.
- Queso fresco (6 ounces, crumbled): Offers a light, crumbly texture and cool milky flavor perfect for contrast.
- Sour cream (1 cup, room temperature): Adds creaminess that balances the spice and keeps everything luscious.
- Monterey Jack cheese (16 ounces, freshly shredded, divided): Melts beautifully into gooey perfection, making the enchiladas dreamy and cheesy.
- Large flour tortillas (8): Soft wraps that hold all the goodness together with a tender bite.
- Fresh cilantro (¼ cup, chopped): Provides a burst of fresh color and herbaceous brightness at the end.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Preheat and Make Sauce
Start by preheating your oven to 350°F (177°C) to get everything ready for baking later. Then, melt the butter in a small saucepan over medium heat and whisk in the flour. This roux cooks until you can no longer smell the raw flour, creating the perfect base. Next, stir in the enchilada sauce, chicken broth, salt, and pepper. Bring it all to a gentle boil before reducing the heat to let it simmer, allowing the flavors to blend while you move on to the filling.
Step 2: Sauté Vegetables
In a large skillet, warm the canola oil over medium-high heat. Add the diced onions and cook until they become translucent, softening into sweet perfection. Toss in the green chilies, ground cumin, and chili powder, stirring everything together so the spices toast slightly and release their fragrance. This step layers in the heart of your enchiladas’ flavor profile.
Step 3: Combine Filling
Remove the skillet from heat and fold in the shredded cooked chicken. Add sour cream, crumbled queso fresco, and two cups of Monterey Jack cheese. Stir everything thoroughly until the cheese melts into a creamy, cohesive filling that’s bursting with cheesy, tangy, and spicy notes. This mixture is the delicious heart of your Shredded Chicken Enchiladas Recipe.
Step 4: Assemble Enchiladas
Now it’s time to build! Spread about half a cup of the enchilada sauce at the bottom of a 9×13 inch baking dish to prevent sticking and add moisture. Spoon roughly one-third cup of the chicken mixture into each flour tortilla, then roll them tightly and place them seam-side down in the dish. This keeps the enchiladas neatly packed and ready for baking.
Step 5: Bake
Pour the remaining enchilada sauce evenly over the assembled rolls and sprinkle the final cup of Monterey Jack cheese on top. Pop the dish into the oven and bake for 25 to 30 minutes, until the cheese melts wonderfully and bubbles with golden edges. This creates that irresistible melty crust we all love.
Step 6: Serve
Once out of the oven, let the enchiladas rest for 5 minutes — this helps them set slightly for easy serving. Finish with a sprinkle of fresh cilantro for a bright, herbaceous note that contrasts beautifully with the rich filling. Serve these warm for a hearty meal everyone will adore.
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
Fresh toppings make all the difference! A generous sprinkle of chopped cilantro adds herbal brightness and a pop of green. If you love a touch of creaminess, dollop on some extra sour cream or even a few slices of ripe avocado. For a bit of crunch and fresh acidity, chopped tomatoes or pickled jalapeños work like magic. These little finishing touches elevate your Shredded Chicken Enchiladas Recipe from great to unforgettable.
Side Dishes
Complement your enchiladas with some classic Mexican-inspired sides. Mexican rice or cilantro lime rice pairs beautifully, soaking up any stray sauce. Refried beans or black beans add extra protein and make the meal more filling. For a crunchy contrast, a fresh cabbage slaw tossed with lime and a pinch of salt delivers crispness and brightness that balances the cheesy richness perfectly.
Creative Ways to Present
Feeling fancy? Try baking these enchiladas in individual ramekins for personal servings, perfect for dinner parties. You could also top them with a fried egg for a fun brunch twist. Another idea is layering the filling and sauce like a casserole for a deconstructed take on this Shredded Chicken Enchiladas Recipe, which keeps all the flavors but offers a playful presentation. No matter how you serve it, this dish is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in the fridge. Transfer them to an airtight container and they will remain fresh for up to 4 days. This makes it the perfect recipe for meal prepping or enjoying easy lunches later in the week.
Freezing
If you want to prepare ahead even further, you can freeze the fully assembled but unbaked enchiladas. Wrap the baking dish tightly in plastic wrap and then foil, or transfer them to a freezer-safe container. They keep well for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place the enchiladas in an oven-safe dish, cover with foil, and warm at 350°F (177°C) for about 15 to 20 minutes until heated through. For quicker reheating, microwave individual portions covered with a damp paper towel, but the oven method helps retain the original texture and flavor best.
FAQs
Can I use chicken breasts instead of rotisserie chicken?
Absolutely! You can cook and shred chicken breasts yourself by boiling or slow cooking them until tender, then shredding with forks. Just make sure to season them well to keep the flavor rich.
Is there a way to make this recipe spicier?
Yes! Consider adding diced jalapeños or a few dashes of hot sauce to the filling, or use a spicy enchilada sauce instead of the mild red enchilada sauce. Adjust spice levels gradually so it suits your taste.
Can I substitute corn tortillas for flour tortillas?
Corn tortillas can be used for a gluten-free option or extra authentic flair, but they tend to be more fragile. Warm them properly before rolling to avoid tearing and add a bit of oil to soften if needed.
How can I make these enchiladas vegetarian?
Swap the shredded chicken for sautéed mushrooms, roasted vegetables, or cooked black beans. Use vegetable broth in the sauce and opt for vegetarian cheese to keep the dish fully plant-based and equally delicious.
What’s the best way to shred chicken quickly?
Using two forks is a classic method, but if you want to shred chicken fast, consider shredding it in a stand mixer with the paddle attachment on low speed for about 30 seconds.
Final Thoughts
There’s something so wonderfully satisfying about a homemade batch of Shredded Chicken Enchiladas Recipe, especially when shared with loved ones. The perfect marriage of tender chicken, bold seasonings, creamy cheeses, and silky sauce results in a dish that feels like a warm hug on a plate. Don’t hesitate! Gather your ingredients and give this recipe a whirl — your taste buds and your dinner guests will thank you.
Print
Shredded Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Shredded Chicken Enchiladas recipe features tender rotisserie chicken mixed with a creamy, cheesy filling and wrapped in soft flour tortillas. Topped with a flavorful red enchilada sauce and a blend of cheeses, these enchiladas bake to bubbly perfection and are garnished with fresh cilantro for a delicious Mexican-inspired dinner that’s easy to prepare and perfect for feeding a crowd.
Ingredients
Sauce Ingredients
- 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 Ingredients
- 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 Ingredients
- 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 butter and whisk in the flour. Cook this roux until the raw flour smell disappears. Then stir in the red enchilada sauce, chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer while you prepare the other ingredients.
- Sauté Vegetables: Heat the canola oil in a large skillet over medium-high heat. Add the diced onions and cook until they become translucent and soft. Then stir in the diced green chilies, ground cumin, and chili powder to infuse the vegetables with warm spices.
- Combine Filling: Remove the skillet from heat and add the shredded chicken, sour cream, crumbled queso fresco, and 2 cups of the shredded Monterey Jack cheese to the sautéed vegetables. Stir everything together until well combined and the cheese has melted throughout the mixture.
- Assemble Enchiladas: Spread half a cup of the prepared enchilada sauce evenly in a 9×13 inch baking dish. Spoon about one-third cup of the chicken filling onto each flour tortilla, then roll them tightly and place them seam-side down in the dish, lining them up snugly.
- Bake: Pour the remaining enchilada sauce over the assembled enchiladas. Sprinkle the remaining 6 ounces of Monterey Jack cheese evenly on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to set. Garnish with fresh chopped cilantro before serving. Enjoy your warm, flavorful shredded chicken enchiladas hot!
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or poached chicken breast.
- Use corn tortillas instead of flour for a gluten-free option, but soften them before rolling.
- For spicier enchiladas, add chopped jalapeños or more chili powder to the filling.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Queso fresco can be replaced with feta or cotija cheese if unavailable.
- If you prefer a thicker sauce, simmer it longer until it reaches your desired consistency.
