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
Scale
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.
