Shredded Chicken Enchiladas

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

Amanda Cooks & Styles

Shredded salsa chicken wrapped in corn tortillas with jack & cheddar cheese smothered in red enchilada sauce.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

1x2x3x

• 8 King Size Corn Tortillas
• 4 cups Shredded Chicken
• 1/2 cup Salsa
• 1/2 cup Yellow Onion finely chopped
• 2 tbsp Cilantro chopped
• 1 cup Cheddar Cheese shredded
• 1 cup Jack Cheese shredded

Red Enchilada Sauce

• 2 tbsp Canola Oil
• 2 tbsp All-Purpose Flour
• 1 tbsp Tomato Paste
• 1/4 tsp Cumin
• 1/4 tsp Dried Oregano
• 2 tbsp Chili Powder
• 2 cups Water
• 1/4 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

If you are in a hurry, you can use canned enchilada sauce. You’ll need about 2 cups or 16 oz.

Keyword chicken enchiladas, easy shredded red chicken enchiladas, shredded chicken enchiladas

Tried this recipe?LET US KNOW how it was!

This post was originally published on July 9, 2019 and updated on December 23, 2020.