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
Scale
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.
