If you are craving a comforting Mexican classic that is both easy to prepare and bursting with flavor, this Shredded Chicken Enchiladas Recipe is exactly what you need. Tender, juicy shredded chicken is mixed with a blend of spices, creamy sour cream, and melty cheese, then wrapped in soft tortillas and baked to perfection with rich enchilada sauce. Whether it’s a busy weeknight or a casual gathering, these enchiladas deliver that perfect balance of savory, creamy, and slightly tangy that everyone will love. Let me take you through every delicious step of this cozy, soul-satisfying dish.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity—each ingredient plays an essential role in creating layers of taste, texture, and inviting color. From tender shredded chicken to the tangy pizzazz of enchilada sauce and the creamy richness of cheese and sour cream, every component shines.
- Cooked shredded chicken (2 cups): The hearty protein base that soaks up all the wonderful flavors.
- Enchilada sauce (1 1/2 cups): Choose red or green for a vibrant sauce that ties it all together.
- Shredded Mexican blend cheese (1 1/2 cups, divided): Melts perfectly to create gooey, irresistible enchiladas.
- Sour cream (1/2 cup): Adds creaminess and a slight tang that balances the spices.
- Cumin (1/2 tsp): Provides a warm, earthy note essential to Mexican flavor profiles.
- Garlic powder (1/2 tsp): Lends a subtle, savory depth without overpowering.
- Salt (1/4 tsp): Enhances all the flavors for a truly balanced taste.
- Small flour or corn tortillas (8): The soft, tender wrap that holds the filling and soaks up sauce.
- Chopped cilantro (1/4 cup, optional): Adds fresh, herbal brightness as a garnish.
- Sliced green onions or diced avocado (optional toppings): Perfect for adding pops of texture, color, and freshness.
How to Make Shredded Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish; this will prevent the enchiladas from sticking and make cleanup a breeze. Setting up your equipment first ensures a smooth cooking process ahead.
Step 2: Mix the Chicken Filling
In a medium bowl, combine the shredded chicken with half a cup of enchilada sauce, half a cup of shredded cheese, sour cream, cumin, garlic powder, and salt. Stir everything together until the mixture is creamy, well-coated, and evenly spiced—this blend is the heart of your filling, bringing bold yet comforting flavors in every bite.
Step 3: Assemble the Enchiladas
Spoon a generous amount of the chicken filling into the center of each tortilla. Roll each one tightly and place them seam-side down in your prepared baking dish. This step keeps the filling neatly inside for delicious layers.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one gets plenty of saucy goodness. Sprinkle the rest of the shredded Mexican blend cheese on top for that irresistible, bubbly cheese layer after baking.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and slightly golden. The aroma filling your kitchen at this point is the true sign that dinner is ready soon.
How to Serve Shredded Chicken Enchiladas Recipe
Garnishes
Garnishing your enchiladas is where you can add that extra touch of freshness and color. Sprinkle chopped cilantro over the hot enchiladas for a fragrant pop, or add sliced green onions for a mild crunch. Creamy diced avocado makes for a cooling contrast that brightens every forkful beautifully.
Side Dishes
This dish pairs wonderfully with simple sides such as Mexican rice or refried beans to soak up every bit of sauce. A crisp, zesty salad or pickled jalapeños on the side can also brighten the plate and balance the richness of the enchiladas.
Creative Ways to Present
Try serving these enchiladas in individual ramekins for a charming and personalized touch, or stack them on a platter garnished with colorful salsas and lime wedges for a festive family-style meal. Adding dollops of sour cream or guacamole on top not only boosts flavor but makes for an inviting presentation that’s hard to resist.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more deeply overnight, making your next meal just as delicious, if not more so.
Freezing
This Shredded Chicken Enchiladas Recipe also freezes well before baking. Assemble the enchiladas, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, just bake straight from frozen, adding a little extra time to the baking process.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil for about 15-20 minutes until warmed through. For quicker meals, the microwave works too, but reheating slowly in the oven is best to keep that delightful texture and cheesy topping intact.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just shred it up and mix it right into your filling.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a great healthier alternative. It will still give you that creamy tanginess and binds the filling beautifully.
Are these enchiladas gluten-free?
They can be if you use gluten-free corn tortillas instead of flour tortillas. Just make sure your enchilada sauce ingredients are also gluten-free.
How spicy is this recipe?
This recipe is mild to medium in spice level, mainly from the enchilada sauce used. You can adjust spice by choosing a mild or hot sauce depending on your taste.
Can I make this recipe with leftover turkey?
Definitely! Leftover turkey works perfectly as a substitute for chicken, making this a great way to transform holiday leftovers into a new comforting meal.
Final Thoughts
You really cannot go wrong with this Shredded Chicken Enchiladas Recipe when you want a dish that feels like a warm hug on a plate. Easy to make, satisfying to eat, and endlessly adaptable, it’s a recipe that deserves a spot in your regular dinner rotation. Trust me, once you try it, you’ll be coming back to it time and again!
Print
Shredded Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas each)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A delicious and easy-to-make shredded chicken enchiladas recipe featuring tender chicken mixed with savory spices, sour cream, and cheese, all rolled into tortillas and baked to perfection with enchilada sauce and melted cheese topping. Perfect for a comforting weeknight Mexican-inspired meal.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1/2 cup enchilada sauce (red or green)
- 1/2 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
Assembly & Topping
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (remaining)
- 1 cup shredded Mexican blend cheese (remaining)
- 1/4 cup chopped cilantro (optional for garnish)
- Sliced green onions or diced avocado (optional toppings)
Instructions
- Preheat and prepare dish. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the filling. In a medium bowl, combine the shredded chicken, 1/2 cup enchilada sauce, 1/2 cup shredded Mexican blend cheese, sour cream, cumin, garlic powder, and salt. Mix thoroughly until ingredients are well incorporated.
- Fill tortillas. Spoon a generous amount of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish to keep them sealed during baking.
- Add sauce and cheese topping. After arranging all enchiladas, pour the remaining 1 cup enchilada sauce evenly over the top. Sprinkle the remaining 1 cup shredded cheese over the sauce for a deliciously cheesy topping.
- Bake covered. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This helps the flavors meld and the enchiladas heat through evenly.
- Bake uncovered. Remove the foil and continue baking for an additional 5–10 minutes until the cheese topping is melted, bubbly, and slightly golden.
- Garnish and serve. Remove enchiladas from the oven and garnish with chopped cilantro, sliced green onions, or diced avocado as desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and convenient shortcut.
- Substitute Greek yogurt for sour cream for a lighter option without compromising creaminess.
- This recipe works great with leftover turkey as a delicious alternative to chicken.
- To make this gluten-free, be sure to use gluten-free tortillas.
