Shredded Chicken Enchiladas: 7 Irresistible Flavor Bombs Recipe
These Shredded Chicken Enchiladas are flavorful and easy to make, combining tender chicken with a rich enchilada sauce, sautéed onions, and melted cheese wrapped in warm corn tortillas. Baked until bubbly, they’re perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Mixture
- 2 cups shredded cooked chicken
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt to taste
Other Ingredients
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup sour cream (for serving)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the enchiladas.
- Sauté the onions: In a pan, heat the olive oil over medium heat and cook the chopped onions until they become soft and translucent, about 3-5 minutes.
- Prepare the chicken mixture: Add the shredded cooked chicken to the pan with sautéed onions. Sprinkle in cumin, garlic powder, and salt, then stir well to combine all the flavors evenly.
- Warm the tortillas: Place the corn tortillas in the microwave for 30 seconds to make them pliable and easier to roll without breaking.
- Fill and roll tortillas: Spoon the chicken mixture evenly onto each tortilla, then roll them up tightly to form enchiladas.
- Arrange in baking dish: Place the rolled enchiladas seam side down in a baking dish, arranging them snugly next to each other.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded cheese generously on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve the enchiladas hot with sour cream on the side for a creamy complement.
Notes
- Use rotisserie chicken to save time on shredding cooked chicken.
- For extra spice, add chopped jalapeños or chili powder to the chicken mixture.
- Gluten-free corn tortillas make this dish gluten free if needed.
- Feel free to substitute cheese varieties such as Monterey Jack or a Mexican blend.
- Leftovers can be stored in the refrigerator and reheated in the oven.
Keywords: shredded chicken enchiladas, easy enchiladas, baked enchiladas, Mexican dinner, cheesy enchiladas
