If you’ve ever craved a comforting, cheesy Mexican dish that brings everyone together around the table, you’re going to adore this Shredded Chicken Enchiladas Recipe. It’s the perfect blend of tender shredded chicken, rich enchilada sauce, and a melty cheese combo all wrapped up in soft tortillas and baked to bubbly perfection. Every bite bursts with flavor and texture, making it a go-to weeknight dinner or a crowd-pleaser for gatherings. Trust me, once you try this recipe, it’ll quickly become a staple in your recipe rotation!
Ingredients You’ll Need
Gathering simple but essential ingredients is what makes this Shredded Chicken Enchiladas Recipe so approachable and delicious. Each one plays a crucial role in layering flavors, balancing creaminess, and adding that irresistible cheesy goodness.
- 2 cups cooked shredded chicken: Using pre-cooked or rotisserie chicken saves time and adds juicy, tender meat that soaks up the flavors beautifully.
- 1 1/2 cups red enchilada sauce: Whether store-bought or homemade, it brings the smoky, slightly spicy foundation this dish needs.
- 1 cup shredded cheddar cheese: Sharp cheddar adds that classic tang and melty texture.
- 1 cup shredded Monterey Jack cheese: This cheese smooths out the sharpness and keeps every bite creamy.
- 1/2 cup sour cream: A dollop of cool creaminess mingled with the chicken filling adds richness and tang.
- 1/2 tsp cumin: Adds warm, earthy notes to deepen the flavor profile.
- 1/2 tsp garlic powder: Infuses a subtle savory punch without overwhelming the other flavors.
- Salt and pepper to taste: Essential for enhancing every layer of taste.
- 8 small flour or corn tortillas: Choose your favorite to wrap up all the goodness – warming them up makes rolling easier.
- Chopped cilantro, green onions, or sliced jalapeños (optional garnishes): Adds fresh, zesty contrast and a little heat if you desire.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Prepare the Baking Dish and Chicken Filling
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish—this prevents sticking and helps those enchiladas bake beautifully. Then, in a mixing bowl, combine your shredded chicken with half of the enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. This mixture is the heart of your filling, perfectly creamy with just the right spice kick. Stir in half of both cheddar and Monterey Jack cheeses to infuse melty goodness throughout every bite.
Step 2: Warm and Roll the Tortillas
Warming the tortillas helps make them pliable, so they roll without cracking. You can do this quickly in a microwave wrapped in a damp paper towel or on a hot skillet for a few seconds per side. Spoon about 1/4 cup of your luscious chicken mixture down the center of each tortilla, then roll tight and place seam-side down in your baking dish. This keeps each enchilada snug and ready to absorb all the sauce and cheese during baking.
Step 3: Add Sauce and Cheese Then Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is covered generously. Then sprinkle the rest of your cheddar and Monterey Jack cheese over the top. Cover the dish with foil to keep everything moist, and bake for 20 minutes. After removing the foil, pop it back in the oven for an additional 10 to 15 minutes until the cheese is bubbly and has those gorgeous golden-brown spots that make it irresistible.
Step 4: Rest and Garnish
Once out of the oven, let your enchiladas rest for about 5 minutes—this helps everything settle so they hold their shape when served. Now’s the time to sprinkle fresh chopped cilantro, green onions, or sliced jalapeños for a lively finish that adds both color and brightness to the dish. Your Shredded Chicken Enchiladas Recipe is ready to enjoy!
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
Simple garnishes take these enchiladas from great to spectacular. Fresh cilantro offers a burst of herbal brightness, green onions bring a mild crunch, and sliced jalapeños add zesty heat if you’re feeling adventurous. A little extra sour cream or avocado slices on the side also complement the cheesy, savory flavors wonderfully.
Side Dishes
These enchiladas pair beautifully with classic Mexican sides like Mexican rice or refried beans to round out the meal. A crisp side salad with lime vinaigrette adds freshness that balances the richness, while some warm tortilla chips with guacamole or pico de gallo can start the feast with inviting crunch and brightness.
Creative Ways to Present
Thinking beyond the baking dish? Serve these enchiladas in individual ramekins for a charming presentation or stack two enchiladas on a plate with layering of salsa verde or queso fresco crumbles for a festive vibe. You can even turn leftovers into enchilada casserole bowls layered with black beans, corn, and avocado for a colorful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover shredded chicken enchiladas in an airtight container in the refrigerator. They will keep well for about 3 to 4 days, and the flavors often deepen overnight, making for even tastier next-day meals.
Freezing
This recipe freezes beautifully! Assemble the enchiladas in your baking dish but do not bake. Wrap tightly with foil and plastic wrap, then freeze for up to 3 months. When ready to enjoy, bake covered at 375°F until heated through, then uncover to brown the cheese.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to keep the enchiladas moist, usually for 15-20 minutes. You can also microwave single servings on a microwave-safe plate, but the oven method preserves that melty, fresh-from-the-oven texture best.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While shredded chicken works perfectly, you can substitute cooked shredded beef or turkey for a tasty variation. Just adjust the seasoning slightly to complement your chosen meat.
Is it possible to make this recipe vegetarian?
Yes! Replace the shredded chicken with black beans, roasted vegetables, or a mixture of beans and corn. The enchilada sauce and cheeses will still deliver fantastic flavor and texture.
How spicy is this Shredded Chicken Enchiladas Recipe?
The recipe is moderately mild, but you can easily adjust the heat by choosing a spicier enchilada sauce or adding fresh jalapeños or hot sauce either inside the filling or as a garnish.
What’s the best way to reheat leftover enchiladas without drying them out?
To keep enchiladas moist when reheating, cover them with foil in the oven and heat at 350°F until warmed through. Microwaving with a damp paper towel over the enchiladas also helps retain moisture.
Can I prepare the enchiladas ahead of time and bake them later?
Definitely! You can assemble the entire dish and refrigerate it for up to 24 hours before baking. This makes it a fantastic make-ahead meal option for busy days or entertaining.
Final Thoughts
This Shredded Chicken Enchiladas Recipe is one of those dishes that feels like a warm hug at the end of a long day. It’s approachable, full of comforting flavors, and so versatile that you can make it your own with different garnishes and sides. Give it a try—you might just find your new favorite meal that’s both delicious and easy to make again and again!
Print
Shredded Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Shredded Chicken Enchiladas recipe combines tender shredded chicken with a creamy, cheesy filling and classic enchilada sauce, all wrapped in warm tortillas and baked to bubbly perfection. Perfect for a comforting Mexican main course that’s easy to prepare and customizable with your favorite garnishes.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup red enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Assembly and Topping
- 8 small flour or corn tortillas
- 1 cup red enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped cilantro, green onions, or sliced jalapeños for garnish (optional)
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 and help with even cooking.
- Mix the Chicken Filling: In a mixing bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. Stir in half of the shredded cheddar and Monterey Jack cheeses until evenly blended.
- Warm Tortillas: Slightly warm the tortillas to make them pliable and easy to roll without cracking.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture into each tortilla, then roll tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake an additional 10 to 15 minutes, or until the cheese is bubbly and slightly golden brown.
- Rest and Garnish: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, green onions, or sliced jalapeños if desired.
Notes
- Use rotisserie chicken for a convenient shortcut to save prep time.
- Substitute green enchilada sauce for a different flavor profile or add black beans or corn for extra texture and nutrition.
- This dish is great for make-ahead meals—assemble and refrigerate before baking when ready to serve.
- To make gluten-free, use corn tortillas and verify that your enchilada sauce is gluten-free.
