Description
This Shredded Chicken Enchiladas recipe features tender shredded chicken blended with a creamy, cheesy filling, nestled inside warm flour tortillas, and baked in a rich red enchilada sauce. With sautéed onions, diced green chilies, and a blend of spices, these enchiladas offer a comforting and flavorful Mexican-inspired dinner that’s perfect for family meals or gatherings.
Ingredients
Scale
Sauce
- 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
- 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
- 8 large flour tortillas
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat and Make Sauce: Preheat the oven to 350°F (177°C). In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook the mixture while whisking continuously until the raw flour smell disappears, about 1-2 minutes. Stir in the red enchilada sauce, chicken broth, salt, and pepper. Bring the sauce to a boil, then reduce heat and let it simmer gently while you prepare the filling.
- Sauté Vegetables: In a large skillet, heat the canola oil over medium-high heat. Add the diced onions and cook until they become translucent and soft, about 5 minutes. Stir in the diced green chilies, ground cumin, and chili powder, cooking for another minute until fragrant.
- Combine Filling: Remove the skillet from heat. Stir in the shredded cooked chicken, sour cream, crumbled queso fresco, and 2 cups of the shredded Monterey Jack cheese. Mix well until everything is combined and the cheese begins to melt into the warm mixture.
- Assemble Enchiladas: Spread half a cup of the prepared enchilada sauce evenly on the bottom of a 9×13 inch baking dish. Spoon about one-third cup of the chicken mixture onto each flour tortilla, spreading it evenly, then roll each tortilla tightly and place seam-side down in the baking dish side by side.
- Bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is fully melted and bubbly.
- Serve: Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped fresh cilantro before serving hot for best flavor.
Notes
- Use rotisserie chicken or any cooked shredded chicken for convenience.
- For a spicier version, add chopped jalapeños or more chili powder to the filling.
- You can substitute flour tortillas with corn tortillas for a gluten-free alternative, though texture will differ slightly.
- The sour cream should be at room temperature to dissolve smoothly into the filling.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
