Shredded Chicken Enchiladas - Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!

My homemade chicken enchiladas are not only so easy to make but they are budget and kid friendly! These are one of my favorite weeknight meals to make. We like to top ours with sour cream and fresh avocado or guacamole.
This recipe serves about 4 people giving each person two large enchiladas. If you are cooking for a large crowd you can easily double this recipe. If you are cooking for a smaller crowd, these enchiladas make delicious leftovers as well!
Ingredients you need to make homemade Shredded Chicken Enchiladas:
King Size Corn Tortillas - If you only have regular sized corn tortillas on hand, that's fine. You'll just have more smaller enchiladas, about 12.
Shredded Chicken - You'll need about 4 cups of cooked shredded chicken. You can use my super easy Mexican Shredded Chicken recipe or my Slow Cooker Shredded Chicken. Another great idea is to use a rotisserie chicken.
Salsa - You can use your favorite salsa in this recipe. I used Pace hot salsa and it was absolutely delicious! You'll need about a half cup.
Onion - You can use red, yellow or white onion in this recipe.
Cilantro - This is optional but adds a delicious flavor to the enchiladas.
Cheddar Cheese - You'll need about a cup shredded cheddar cheese. You can also just skip cheddar cheese and use all jack or vice versa.
Jack Cheese - You'll need about a cup shredded jack cheese. You can also just skip jack cheese and use all cheddar or vice versa.
For the Red Enchilada Sauce:
Canola Oil - You may also use vegetable or olive oil.
All-Purpose Flour - This will help to thicken the enchilada sauce.
Tomato Paste - If you don't have tomato paste, you can substitute for tomato sauce or ketchup.
Cumin - Adds a delicious flavor to the sauce.
Dried Oregano - You may also use fresh, chopped cilantro. Double the amount if using fresh.
Chili Powder - A good quality chili powder is best.
Water - For the enchilada sauce.
Salt - I almost always use sea salt but you can use whatever salt you have on hand.
Tools to have on hand for this recipe:
- 9″x13″ Baking Dish - To bake the enchiladas in.
- Measuring Cups + Spoons - For properly measuring all of your ingredients.
- Cutting Board + Chef Knife - To chop the onion.
- Mixing Bowl - To toss the shredded chicken with onion and salsa.
How to make Shredded Chicken Enchiladas:
Preheat oven to 350 degrees.
For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer. Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.
In a bowl, combine shredded chicken, salsa, cilantro and chopped onion.
Mix the jack and cheddar cheese together in a second bowl.
Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don't break.
Pour about a third of enchilada sauce in the bottom of a large baking dish.
Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla, leaving about 1 cup for topping.
Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.
Cover enchiladas with foil and bake in the oven for 25 minutes. Remove foil and cook for another 10-15 minutes until top is golden and bubbly.
Remove from oven and let cool. Sprinkle with chopped cilantro and a drizzle of sour cream. Enjoy!
Side dishes that pair perfectly with homemade enchiladas:
Authentic Mexican Refried Beans - My homemade Authentic Mexican beans are the ones you hope to get on your plate when eating out at your favorite Mexican Restaurants. They are absolutely delicious and pretty easy to make!
Mexican Rice (Spanish Rice) - The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Jalapeño Corn Cake - Deliciously sweet and spicy moist jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Authentic Mexican Guacamole - Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. This is my go-to recipe!
If you enjoyed this recipe, here are a few more recipes I think you'll love:
Carne Asada Street Tacos - Delicious marinated carne asada served on lightly grilled corn tortillas with fresh cilantro, chopped onion, sliced radishes and avocado salsa verde.
Baked Chicken Flautas - Shredded chicken rolled in flour tortillas baked to crispy perfection. These flautas make for a perfect appetizer, party food, lunch or dinner!
Baked Southwest Chicken Burritos - Easy and delicious baked burritos with shredded chicken, black beans, corn and cheese topped with fresh homemade corn salsa and sour cream.
Baked Chicken Taquitos - Crispy homemade chicken taquitos are the perfect main course or appetizer. Shredded chicken wrapped tightly in corn tortillas then baked (or fried) to golden perfection. Serve with guacamole, salsa or sour cream!
Shredded Chicken Enchiladas
Ingredients
- 8 King Size Corn Tortillas
- 4 cups Shredded Chicken
- ½ cup Salsa
- ½ cup Yellow Onion finely chopped
- 2 tablespoon Cilantro chopped
- 1 cup Cheddar Cheese shredded
- 1 cup Jack Cheese shredded
Red Enchilada Sauce
- 2 tablespoon Canola Oil
- 2 tablespoon All-Purpose Flour
- 1 tablespoon Tomato Paste
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Oregano
- 2 tablespoon Chili Powder
- 2 cups Water
- ¼ tsp Salt
Instructions
- Preheat oven to 350 degrees.
- For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer. Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.
- In a bowl, combine shredded chicken, salsa, cilantro and chopped onion.
- Mix the jack and cheddar cheese together in a second bowl.
- Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don't break.
- Pour about a third of enchilada sauce in the bottom of a large baking dish.
- Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla, leaving about 1 cup for topping.
- Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.
- Cover enchiladas with foil and bake in the oven for 25 minutes. Remove foil and cook for another 10-15 minutes until top is golden and bubbly.
- Remove from oven and let cool. Sprinkle with chopped cilantro and a drizzle of sour cream. Enjoy!
Notes
This post was originally published on July 9, 2019 and updated on December 23, 2020.
Lindsay Pimm
Can you make these ahead and freeze them? If so, what time and temp would you do?
Jennifer
You have 1/2 t of salt listed in the first part of ingredients and 1/4 t salt listed in the sauce ingredients. I don't see where the 1/2 t of salt is supposed to be added. Is it added to the chicken mixture in step 3?
How much pepper do you add to the enchilada sauce? It's in step 1, but it isn't listed in the ingredients.
Sorry for the questions! I just want to make it right. I'm making these tonight. So excited! I love shredded chicken enchiladas.
Rennie
My 3 kids helped me make this, and they ate the entire tray! Great family recipe.
Amanda Cooks & Styles
Hi Rennie! Thank you so much for the review. I am so happy you and your family enjoyed the enchiladas!! :)Amanda
Myra Edwards
great recipe. Can you include the nutrition values with your recipes.
Lori
Can these be made ahead or will the tortillas get soggy?
Amanda Cooks & Styles
Hi Lori, You can make these a day ahead. Wrap the dish tightly and store in the fridge for up to one day. Bake according to directions when ready :)Amanda
Roxana D
I had been looking for an easy chicken enchiladas recipe and this was amazing. My entire family loved it
Amanda Cooks & Styles
Hi Roxana! I'm so glad you and your family enjoyed them! Thank you for the review :)Amanda
Christa
I wanted to make enchiladas with red sauce for dinner and had chicken thawed in the refrigerator. This recipe was perfect! My husband loved it and I loved that the red sauce wasn't from a can, but was easy to make. This recipe is definitely a keeper, I used your recipes for Mexican Shredded chicken and Instant Pot Refried Beans. We loved all of it! I will b e saving all of these recipes and seeing what other yummy things you have on your website.
Amanda Cooks & Styles
Hi Christa! This makes me so happy! Glad you enjoyed it :)Amanda
Kristine
To make these gluten free can you substitute flour for cornstarch?
Amanda Cooks & Styles
Hi Kristine - I haven't tried cornstarch in this recipe, but I think it would be fine. :)Amanda