These delectable Shredded Chicken Enchiladas are made using precooked rotisserie chicken for an easy weeknight meal. With their blend of cheesy, creamy goodness, these chicken enchiladas are an absolute delight, and the irresistible enchilada sauce takes them to the next level!
Add the enchilada sauce, broth, salt, and pepper, and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
In a large pan, heat the oil until shimmering. Add the onions and cook, stirring, for 5-7 minutes, or until translucent.
1 tablespoon canola oil, 2 yellow onions
Stir in the diced green chilies, cumin, chili powder, and chicken.
4 ounces diced green chiles, 3 cups shredded cooked chicken, 1 tablespoon ground cumin, 1 teaspoon chili powder
Turn off the heat and add the sour cream, queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.
6 ounces queso fresco, 1 cup sour cream, 16 ounces freshly shredded Monterey jack cheese
Remove the enchilada sauce mixture from the heat. Spread ½ cup of the sauce in the bottom of a 9x13-inch baking dish.
Working with 1 tortilla at a time, fill with ⅓ cup of chicken filling, roll tightly, and place seam-side-down in the baking dish.
8 large flour tortillas
Repeat with remaining tortillas.
Pour the remaining sauce over rolled enchiladas and sprinkle with the remaining Monterey jack.
Bake until the cheese is fully melted and bubbly, 25-30 minutes. Remove from oven and let rest for 5 minutes. Top with cilantro and serve.
¼ cup fresh cilantro
Video
Notes
Be sure to use rotisserie chicken for ease!
Warm the tortillas briefly in the microwave to make them more pliable.
Don't overfill the tortillas, and roll them tightly.
Make sure each tortilla has the same amount of filling.
Storage: Store shredded chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.