Shredded Chicken Enchiladas Recipe

Shredded Chicken Enchiladas are a beloved dish in Mexican cuisine. They combine tender chicken, flavorful spices, a rich sauce, and gooey melted cheese, all wrapped up in soft corn or flour tortillas. While enchiladas can be filled with a variety of ingredients, chicken is a common and popular choice due to its mild flavor, ease of preparation, and versatility. This dish is perfect for a family dinner, a gathering, or even meal prep.

In this recipe, we’ll take you step-by-step through the entire process of making delicious shredded chicken enchiladas. From cooking the chicken to making the homemade enchilada sauce, assembling, and baking the enchiladas, we will cover every detail so you can achieve the perfect enchiladas every time.

Step-by-Step Instructions

Step 1: Cooking the Chicken

1. Prepare the chicken: Place the chicken breasts or thighs in a large pot. Cover with water or chicken broth, adding a pinch of salt. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the chicken is fully cooked (internal temperature should be 165°F/74°C).
2. Shred the chicken: Once the chicken is cooked through, remove it from the pot and allow it to cool slightly. Use two forks or your hands to shred the chicken into bite-sized pieces. Set aside.

Step 2: Making the Enchilada Sauce

1. Sauté the onion and garlic: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes, until the onion becomes soft and translucent.
2. Add spices: Stir in the cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to toast the spices and release their flavors.
3. Simmer the sauce: Add the diced tomatoes, green chilies, tomato paste, and chicken broth to the skillet. Stir everything together, then bring the sauce to a simmer. Let it cook for 10-15 minutes, until the sauce thickens slightly.
4. Blend the sauce (optional): For a smoother sauce, you can blend the sauce using an immersion blender or regular blender. This step is optional and depends on your texture preference.

Step 3: Assembling the Enchiladas

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the tortillas: If you’re using corn tortillas, you may want to lightly fry them in a bit of oil to make them more pliable and prevent them from breaking when rolling. If using flour tortillas, simply warm them in the microwave for a few seconds to make them easier to roll.
3. Fill the tortillas: Place each tortilla flat on a clean surface. Spoon some of the shredded chicken into the center of the tortilla, followed by a small amount of shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
4. Repeat: Continue filling and rolling the tortillas until all the chicken mixture is used. You should be able to fit 10-12 enchiladas in a 9×13-inch baking dish.
5. Top with sauce and cheese: Pour the prepared enchilada sauce evenly over the rolled tortillas. Be sure to cover each enchilada generously with sauce. Then sprinkle the remaining shredded cheese on top of the sauce.

Step 4: Baking the Enchiladas

1. Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is bubbling around the edges.
2. Garnish and serve: Once baked, remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro, sour cream, or guacamole as desired. Serve hot.

Tips for Success

• Moist chicken: Be sure not to overcook the chicken. Cooking it just long enough to shred helps maintain moisture and tenderness.
• Tortilla choice: If using corn tortillas, you may want to fry them briefly to prevent them from breaking. For a softer, more pliable option, use flour tortillas.
• Homemade sauce: Making your own enchilada sauce adds a depth of flavor that store-bought versions can’t match. Don’t skip this step!

Possible Variations

• Vegetarian Enchiladas: Replace the chicken with sautéed vegetables like zucchini, mushrooms, and bell peppers. You can also add beans for extra protein.
• Gluten-Free Option: Use gluten-free corn tortillas and ensure the enchilada sauce is also gluten-free.
• Dairy-Free Version: Omit the cheese, or use dairy-free cheese to accommodate those with lactose intolerance or vegan preferences.
• Spicy Enchiladas: Add extra chili powder or diced jalapeños to the chicken filling or the sauce to amp up the heat.

Side Dish Pairings

• Mexican rice – A side of fluffy, seasoned rice pairs perfectly with the rich flavors of enchiladas.
• Refried beans – Classic and comforting, refried beans provide a hearty side to the enchiladas.
• Guacamole and chips – A fresh side of guacamole with crispy tortilla chips adds texture and freshness.
• Crisp salad – A light green salad with a tangy lime dressing can balance out the richness of the enchiladas.

Conclusion

Shredded Chicken Enchiladas are a comforting, flavorful dish that’s sure to please everyone at the dinner table. With tender chicken, a rich homemade enchilada sauce, and gooey cheese wrapped in soft tortillas, this dish is everything you want in a hearty meal. Whether you make them traditional or customize the filling and toppings, these enchiladas are sure to become a favorite in your recipe repertoire.

Yield: 6

Shredded Chicken Enchiladas Recipe

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Shredded Chicken Enchiladas are a beloved dish in Mexican cuisine. They combine tender chicken, flavorful spices, a rich sauce, and gooey melted cheese, all wrapped up in soft corn or flour tortillas. While enchiladas can be filled with a variety of ingredients, chicken is a common and popular choice due to its mild flavor, ease of preparation, and versatility. This dish is perfect for a family dinner, a gathering, or even meal prep.

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Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Enchiladas:
• 2 cups cooked shredded chicken (about 2 chicken breasts or 4 thighs)
• 10-12 corn tortillas (or flour tortillas, if preferred)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese (or more cheddar if preferred)
• 1 small onion, diced
• 1/2 cup chopped fresh cilantro (optional for garnish)
• For the Enchilada Sauce:
• 1 can (15 oz) red enchilada sauce (or homemade, see notes)
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for extra heat)
• Salt and pepper, to taste

Instructions

1. Make the Enchilada Sauce:

• In a medium saucepan, heat olive oil over medium heat. Add diced onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
• Stir in the cumin, chili powder (if using), and cook for another minute.
• Add the canned enchilada sauce to the pan, stir, and bring to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Set aside.

2. Prepare the Chicken:

• If you haven't already cooked the chicken, you can poach it in water or broth for about 15-20 minutes until fully cooked. Shred it using two forks or a stand mixer.
• Mix the shredded chicken with 1/2 cup of the enchilada sauce and half of the diced onion (reserve the rest for topping). This will add flavor to the chicken filling.

3. Assemble the Enchiladas:

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9x13-inch baking dish.
• Warm the tortillas slightly in the microwave for 15-20 seconds, or on a dry skillet, so they are easier to roll.
• Pour a thin layer of enchilada sauce on the bottom of the baking dish.
• Fill each tortilla with about 2-3 tablespoons of the chicken mixture and roll them tightly. Place each rolled tortilla seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining shredded cheddar and Monterey Jack cheese.

4. Bake:

• Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

5. Serve:

• Remove the enchiladas from the oven. Garnish with fresh cilantro and extra diced onions, if desired. Serve hot with your favorite side dishes, like Mexican rice, beans, or a simple salad.

Notes

• Homemade Enchilada Sauce: You can make your own enchilada sauce by simmering 1 can of tomato sauce, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp paprika, 1/2 cup chicken broth, and salt and pepper to taste for about 10 minutes.
• Chicken Options: You can also use rotisserie chicken for a quicker prep. Just shred the chicken and mix with enchilada sauce.
• Tortilla Type: Corn tortillas give the traditional flavor, but flour tortillas are softer and easier to work with, especially if you’re using large tortillas.
• Add-ins: You can add black beans, corn, or sautéed peppers to the chicken mixture for extra flavor and texture.