Oh my goodness, you’re going to love making these Shredded Chicken Enchiladas! There’s just something magical about the combination of tender, flavorful chicken wrapped in soft tortillas, all smothered in rich enchilada sauce and melted cheese. Trust me, every bite is a little fiesta in your mouth! I adore how easy this recipe is to whip up, especially when I have leftover chicken waiting in the fridge. It’s perfect for a busy weeknight dinner or a cozy weekend treat. Plus, the aroma that fills your kitchen while they bake? Absolutely irresistible! Let’s dive in and create a dish that’s sure to become a family favorite!
Ingredients for Shredded Chicken Enchiladas
Gather these simple ingredients to create your delicious Shredded Chicken Enchiladas. Trust me, you’ll want to keep this list handy!
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack!)
- 8 corn tortillas
- 1/2 cup chopped onion (yellow or white work perfectly)
- 1/2 cup sour cream (for that creamy finish)
- 1 tablespoon olive oil (for sautéing those onions)
- 1 teaspoon cumin (adds a warm, earthy flavor)
- 1 teaspoon garlic powder (because who doesn’t love garlic?)
- Salt to taste (don’t skip this—seasoning is key!)
How to Prepare Shredded Chicken Enchiladas
Getting these Shredded Chicken Enchiladas ready is a breeze! Just follow these simple steps, and you’ll be enjoying a delicious meal in no time. Let’s get cooking!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This way, it’s nice and hot when our enchiladas are ready to bake!
- In a medium pan, heat the olive oil over medium heat. Toss in the chopped onions and sauté them until they’re soft and translucent—about 3 to 4 minutes. The smell is going to be heavenly!
- Next, add your shredded cooked chicken to the pan. Sprinkle in the cumin, garlic powder, and salt. Stir everything together until the chicken is well coated and heated through—around 2 minutes should do it. Wow, this is where the magic happens!
- Now, it’s time to warm those tortillas. Pop them in the microwave for about 30 seconds to make them pliable. This will help keep them from tearing when you fill them.
- Take each tortilla and fill it with a generous spoonful of the chicken mixture, then roll it up tightly. Place the rolled tortillas seam-side down in a greased baking dish.
- Once all the tortillas are snug in the dish, pour the enchilada sauce over the top, making sure to cover each one nicely. And don’t forget to sprinkle the cheese over the sauce—let’s make it cheesy!
- Pop the baking dish into your preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when that golden cheese is calling your name!
- Finally, once they’re out of the oven, serve your enchiladas with a dollop of sour cream on the side. Trust me, it adds that perfect creamy finish!
Why You’ll Love This Recipe
- It’s super quick to prepare—perfect for busy weeknights!
- Deliciously packed with flavor thanks to the savory chicken and spices.
- Cheesy goodness on top makes every bite a melt-in-your-mouth experience.
- Made with simple, wholesome ingredients—feel good about what you’re eating!
- Great way to use up leftover chicken, which makes cooking even easier.
- Customizable to suit your taste—add jalapeños for a spicy kick!
- Perfect for feeding a crowd; this recipe easily doubles for gatherings.
- Leftovers reheat beautifully, so you can savor the goodness more than once.
Tips for Success
Want to make sure your Shredded Chicken Enchiladas are a total hit? Here are some of my favorite tips and tricks to help you nail this recipe every time!
- Use leftover chicken: If you have some rotisserie chicken or any leftover cooked chicken, this recipe is a lifesaver! It saves time and adds that wonderful, seasoned flavor.
- Adjust the spice: If you like a little heat, don’t be shy about adding diced jalapeños or a sprinkle of chili powder to the chicken mixture. You can also use a spicier enchilada sauce if you dare!
- Store leftovers properly: If you have any enchiladas left (though I doubt it!), store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven—just cover with foil to keep them from drying out.
- Make it ahead: You can assemble the enchiladas a day ahead and store them in the fridge before baking. Just cover them with plastic wrap to keep them fresh. When you’re ready, just pop them in the oven!
- Experiment with toppings: Feel free to dress up your enchiladas when serving! Try fresh cilantro, avocado slices, or a squeeze of lime for an extra zing!
- Don’t skimp on cheese: I know it’s tempting to hold back, but trust me, a generous layer of cheese on top makes all the difference in taste and presentation!
Variations on Shredded Chicken Enchiladas
Feeling adventurous? There are so many fun ways to mix up these Shredded Chicken Enchiladas! Here are some delicious variations that will keep things exciting in your kitchen:
- Beef Enchiladas: Swap out the chicken for shredded beef or ground beef for a hearty twist. Just season the beef as you would the chicken, and you’ll have a whole new flavor profile!
- Vegetarian Delight: For a veggie-packed version, use sautéed bell peppers, zucchini, and black beans instead of chicken. Add some corn for sweetness and a sprinkle of cumin for that classic enchilada flavor!
- Cheesy Spinach Enchiladas: Mix fresh or frozen spinach with ricotta cheese and a bit of garlic. Fill the tortillas with this creamy mixture and top with your favorite enchilada sauce and plenty of cheese!
- Green Sauce Enchiladas: Switch up the enchilada sauce! Try a green tomatillo sauce for a zesty kick. It pairs perfectly with chicken and gives your enchiladas a fresh, vibrant flavor.
- Barbecue Chicken Enchiladas: Mix shredded chicken with some barbecue sauce for a fun, smoky flavor. Top with cheese and bake just like the traditional recipe. It’s a crowd-pleaser!
- Breakfast Enchiladas: Use scrambled eggs, chorizo, and cheese as your filling for a breakfast twist! Serve with salsa and avocado for a hearty morning meal.
- Sweet Potato Enchiladas: Mash cooked sweet potatoes and mix with black beans and spices. This gives a lovely sweetness that pairs wonderfully with the enchilada sauce.
The possibilities are endless, and you can get as creative as you like! So don’t hesitate to try out different ingredients or flavors. You might just discover your new favorite version of my delicious Shredded Chicken Enchiladas!
Nutritional Information
Let’s talk numbers! Here’s the estimated nutritional information for these scrumptious Shredded Chicken Enchiladas. Keep in mind that these values can vary based on the specific ingredients you use, but they give you a good idea of what to expect in each delicious bite.
- Serving Size: 1 enchilada
- Calories: Approximately 350
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 25g
- Sodium: 600mg
- Cholesterol: 70mg
These are approximate estimates, but I think you’ll agree that they make for a satisfying and nutritious meal! Enjoy knowing that you’re treating yourself to something delicious that also packs a good punch of protein and flavor!
FAQ about Shredded Chicken Enchiladas
Got questions? No worries! Here are some of the most common ones I get about these delicious Shredded Chicken Enchiladas, along with my answers to help you along the way!
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas up to a day in advance. Just cover them tightly with plastic wrap or foil and store them in the fridge. When you’re ready to bake, just pop them in the oven as usual—easy peasy!
Can I freeze them?
Yes, you can! Just assemble the enchiladas, cover them well with foil, and freeze before baking. When you’re ready to enjoy them, thaw them in the fridge overnight, then bake as directed. Just remember that they might need a little extra time in the oven if they’re still a bit cold.
What can I serve with them?
Oh, there are so many great options! I love serving these enchiladas with a side of Mexican rice or refried beans. A fresh salad with avocado and lime dressing also pairs beautifully. And don’t forget some tortilla chips and guacamole for that extra crunch and flavor!
How do I store leftovers?
If you happen to have leftovers (which is rare at my house!), store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven covered with foil to keep them moist. They’ll taste almost as good as the first day!
Can I use flour tortillas instead of corn?
You sure can! While I love the authentic touch of corn tortillas, flour tortillas work perfectly as well. Just keep in mind that they might be a little softer, but they’ll still taste fantastic!
What if I don’t have enchilada sauce?
No problem! You can make a quick substitute by mixing some diced tomatoes with spices like cumin, chili powder, and garlic. Or you could even use salsa as a sauce—it’ll give your enchiladas a nice kick!
Serving Suggestions
Now that you’ve got your Shredded Chicken Enchiladas ready to go, let’s talk about what to serve alongside them to create the perfect meal experience! Trust me, these additions will elevate your dinner from great to absolutely unforgettable.
- Mexican Rice: A classic companion! The fluffy, seasoned rice adds a lovely texture and absorbs all those delicious flavors from the enchiladas.
- Refried Beans: Creamy and flavorful, refried beans are a must-have. They’re hearty and complement the enchiladas beautifully!
- Fresh Salad: A light, crisp salad with avocado, tomatoes, and a zesty lime vinaigrette brings a refreshing contrast to the richness of the enchiladas.
- Tortilla Chips and Guacamole: Crunchy chips with creamy guacamole are the perfect appetizer. Plus, they’re great for snacking while your enchiladas are baking!
- Mexican Street Corn: Grilled corn on the cob slathered with mayo, cheese, and chili powder adds a sweet and spicy touch that pairs perfectly with the enchiladas.
- Sour Cream and Salsa: Serving some sour cream and a variety of salsas on the side allows everyone to customize their enchiladas just the way they like them!
- Pickled Red Onions: These add a tangy crunch that cuts through the richness of the cheese and sauce—absolutely delicious!
Mix and match these sides to create a colorful and satisfying spread that’ll have everyone coming back for seconds. Enjoy your meal, and don’t forget to savor every bite!
Shredded Chicken Enchiladas: 7 Irresistible Flavor Bombs
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious shredded chicken enchiladas topped with cheese and sauce.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a pan, heat olive oil and sauté the onions until soft.
- Add shredded chicken, cumin, garlic powder, and salt. Stir to combine.
- Warm tortillas in a microwave for 30 seconds.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Serve with sour cream on the side.
Notes
- Use leftover chicken for quicker preparation.
- Adjust spice level by adding jalapeños.
- Can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Shredded Chicken Enchiladas, Chicken Enchiladas, Mexican Recipes