Shredded Chicken Enchiladas Recipe

up close image of easy chicken enchiladas garnished with sour cream and cilantro

4.57 from 223 votes

My shredded chicken enchiladas are made using leftover or rotisserie chicken for an easy weeknight meal. These cheesy, creamy chicken enchiladas with red enchilada sauce are next level good!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 648kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

2 tablespoons unsalted butter ¼ stick
2 tablespoons all-purpose flour
10 ounces red enchilada sauce 1 can
1 cup low-sodium chicken broth
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon canola oil
2 yellow onions diced
4 ounces diced green chiles 1 small can
1 tablespoon ground cumin
1 teaspoon chili powder
3 cups shredded cooked chicken *
6 ounces queso fresco crumbled
1 cup sour cream room temperature
16 ounces freshly shredded Monterey jack cheese divided
8 large flour tortillas **
¼ cup fresh cilantro chopped, optional

Instructions

Preheat oven to 350°F.
In a small pan set over medium heat, melt the butter and add the flour. Stir constantly and cook until it no longer has a raw flour smell.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Add the enchilada sauce, broth, salt, and pepper, and stir. Bring to boil. Then 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 ground black pepper
In a large pan, heat the canola 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 1¾ cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.
6 ounces queso fresco, 1 cup sour cream, 12 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.
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.
4 ounces freshly shredded Monterey jack cheese
Top with cilantro and serve.
¼ cup fresh cilantro

Video

Notes

*Use any cooked or leftover chicken you have on hand. Or you can use store-bought rotisserie chicken for ease! You'll need about ½ of a chicken.

**I like to use flour tortillas because they're easier to roll and generally more pliable. But corn tortillas are more traditional for enchiladas, so feel free to use them instead.

Becky's Top Tips:

Warm the tortillas briefly in the microwave to make them more pliable.
I always recommend filling the tortillas right before baking to keep them from getting soggy.
For a more traditional method, lightly fry the tortillas in oil, for about 10 seconds per side. This creates a barrier that will prevent the tortillas from soaking up too much liquid, and leave you with an extra crisp texture.
Don't overfill the tortillas, and be sure to roll them tightly.
You can assemble the enchiladas ahead of time, but I recommend leaving off the enchilada sauce and cheese until you're ready to bake them.
I recommend baking these enchiladas uncovered. This helps prevent them from getting soggy and allows the cheese to brown in the oven.

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.

Nutrition