These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness. Once you see how easy this meal is, it will be making a regular appearance for dinner in your home!
Ooey, gooey cheese…
Tender shredded rotisserie chicken…
Soft corn tortillas…
And a homemade red enchilada sauce that will make you want to lick your plate?
This authentic chicken and cheese enchilada recipe is one that you don’t want to pass up!!
And the best part? It’s so incredibly simple to make!
The most time-consuming part of this recipe is making the enchilada sauce. You can whip up a batch of this sauce beforehand, or use a jarred version if you’re in a rush.
But trust me when I say, it is well worth the wait!
Because a homemade red enchilada sauce literally MAKES the tortilla-wrapped-chicken-and-cheese oh so delicious. Weeknight meals just got a lot tastier!
Ingredients
The simple ingredients for chicken enchiladas include:
- Tortillas. Corn tortillas, not flour, are by far the best type of tortilla to use for enchiladas. White or yellow work equally well. They soften up nicely, soak in the sauce, and do not get gummy or gooey after baking. Be sure to get at least the 6-inch but no bigger than the 8-inch tortillas. Guerrero’s and El Milagro corn tortillas are my favorite brands to use.
- Chicken. Buying a cooked rotisserie chicken is the quickest and easiest way to make this recipe. If you don’t have access to one, you can also always make this Instant Pot Shredded Chicken instead.
- Cheese. There are multiple varieties of shredded cheese that would taste delicious in these enchiladas. Sharp cheddar cheese, Monterrey Jack, or a Mexican blend are recommended. You can also always opt for a dairy-free variety, but just know that it won’t melt quite like cow’s milk cheese does.
- Salsa. This is a quick and relatively effortless way to give a lot of flavor to the enchilada filling. Opt for a mild salsa for less heat or a medium salsa for more of a kick. Or, use any leftover Fresh Homemade Salsa or Roasted Salsa you may have on hand.
- Coconut Oil. Hmm. That’s a weird ingredient? But trust me when I tell you, it is absolute MAGIC when making enchiladas. Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor. You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand.
- Red Enchilada Sauce. You can either make this from scratch or buy a pre-made jarred kind from your grocery store.
How to Make Shredded Chicken Enchiladas
The step-by-step instructions for making homemade chicken enchiladas are relatively easy to follow. For more detailed ingredient amounts, see the recipe card below.
1. Shred Chicken
After years and years of purchasing rotisserie chickens from the grocery store, there is one BIG tip I want to make sure you know…
Warm chicken is WAY easier to shred. So shred a rotisserie chicken as soon as you get home!
Also, one rotisserie chicken has about 4 cups of shredded chicken. This is almost exactly the amount of meat you will need for this recipe.
To shred the chicken either use two forks or your hands, depending on your preference.
2. Prep Tortillas
Place 1 tablespoon of coconut oil in a large skillet over medium-low heat. Add 3-4 tortillas at a time. Cook each side for 30-60 seconds.
Remove the tortillas to a paper towel-lined plate to let any excess oil drain. Continue this process with the remaining tortillas until all are heated.
Lightly frying the tortillas makes them softer and easier to roll up, it also creates a barrier so too much of the sauce isn’t absorbed by the tortillas thus making them soggy.
3. Fill Tortillas
Pour ½ cup of enchilada sauce into a 13 x 9-inch casserole dish that has been sprayed with non-stick cooking spray.
Fill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa. Roll them up to form a tight taco.
4. Place Enchiladas
Place the enchilada seam-side down into the baking dish. Depending on the size of your pan, you may need two to fit all of the enchiladas.
5. Pour on Enchilada Sauce
Pour the remaining sauce over the tops of the filled tortillas. Be sure to use a spoon to spread it out so everything is completely covered. If any tortilla is showing, it can easily burn while cooking.
Top the enchiladas with the rest of the shredded cheese. Cover the pan tightly with foil to prevent burning.
6. Bake in Oven
Bake in a 375℉ oven for 20-25 minutes. During the last 5 minutes, remove the foil so the cheese and edges can crisp up.
Toppings for Enchiladas
These cheesy chicken enchiladas are already bursting with delicious and authentic Mexican flavors. However, you can always take them over the top by topping them with:
- Fresh cilantro.
- Chopped green onions.
- Sour cream.
- More salsa.
- Pico de Gallo.
- Avocado or guacamole.
If you would like a few side dish ideas for enchiladas, you might like this Instant Pot Mexican Rice or this Mexican Street Corn Salad. Or, serve with black beans.
Meal Prep and Storage
- To Prep Ahead: This shredded chicken enchilada recipe is a great one to meal prep for busy weeks. Make the entire enchilada dish and stop just before baking. Store it in the refrigerator for up to 24 hours before baking as directed. You can also cook the enchilada sauce up to 3-4 days ahead of time.
- To Store: It’s best if you keep enchiladas in the baking dish you cooked them in so they’re easier to reheat. Cover the pan with a piece of foil and put it in the refrigerator for up to 3-4 days. You can also store enchiladas in an airtight container.
- To Freeze: Wrap enchiladas tightly in plastic wrap and place in the freezer for up to 3-4 months.
- To Reheat: To warm enchiladas back up, cover with foil, pop them into a 300℉ oven, and cook for 10-15 minutes or until heated through. You can also put them in the microwave or add them to a skillet with a touch of oil over medium-low heat.
Pro Tips and Tricks
- Homemade is best. Making a red enchilada sauce from scratch is the WAY To make the best homemade chicken enchiladas.
- It’s ok to be corny. Corn tortillas are better to use than flour and are the most authentic type used since they do not get gummy while baking.
- Fry first. Lightly frying tortillas in oil before baking makes them more pliable for rolling and helps keep them from getting soggy. The oil creates a barrier so the sauce does not completely soak into the tortillas.
- Secret ingredient? Coconut oil gives enchiladas a TON of flavor.
- Spread it out. Be sure the sauce covers every inch of the enchiladas. If any area is exposed, then the corn tortillas will end up burning and getting too crispy.
FAQs
Traditionally, enchiladas are filled with a mixture of meat, vegetables, or cheeses. They are usually topped with a sauce and more cheese, then baked in the oven.
Enchiladas become soggy when they soak up too much of the sauce. In order to prevent this, lightly fry the tortillas in a bit of oil before rolling up and baking. The oil creates a slight barrier between the tortilla and the sauce so the tortillas don’t soak up too much of it and become soggy.
Corn tortillas are the most authentic type of tortilla when making enchiladas. Flour tortillas may also be used but tend to get a little gummy after baking.
Absolutely! Chicken enchiladas are a great make-ahead meal. Simply prep the enchiladas until they are covered in enchilada sauce and cheese. Store them in the refrigerator for up to 24 hours in advance. When ready to cook, set them at room temperature for at least 30 minutes before baking. Bake according to the directions below.
Make it a Meal
Serve these Shredded Chicken Enchiladas with any of these delicious sides:
More Mexican Recipes
If you love enchiladas, add one of these meals to your next menu:
- Chicken Mole Enchiladas
- Chicken Verde Enchiladas
- Steak Fajitas
- Mexican Stuffed Bell Peppers
- Slow Cooker Chicken Tortilla Soup
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Easy Homemade Chicken Enchiladas Recipe
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Ingredients
Red Enchilada Sauce:
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth divided
Chicken Enchiladas:
- 2-3 tablespoons avocado oil divided
- 8 corn tortillas
- 2 cups cooked chicken shredded
- 2 cups cheddar cheese shredded
- ½ cup salsa mild
Optional Toppings
- Fresh cilantro finely chopped
- Avocados peeled, pitted, diced
- Tomatoes seeded and diced
- Sour cream
Instructions
- For the Enchilada Sauce: Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.2 tablespoons chili powder, 2 teaspoons cumin, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon nutmeg, ¾ teaspoon salt, ½ teaspoon black pepper, 3 tablespoons avocado oil, 3 tablespoons all-purpose flour
- Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1 ¼ cups broth, ¼ cup at a time, stirring between each addition.2 tablespoons tomato paste, 2 cups chicken broth
- Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.
- For the Chicken Enchiladas: Preheat the oven to 350°F. Line a plate with a paper towel and set aside.
- Spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the enchilada sauce into the bottom.
- Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook until the edges begin to curl, about 1 minute. Flip and cook for 30-60 seconds more. At this point, they should be firm but still pliable. Transfer the toasted tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.8 corn tortillas
- Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa. Fold the right side of each tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam side down into the baking dish.2 cups cooked chicken, 2 cups cheddar cheese, ½ cup salsa
- Pour the remaining enchilada sauce over the filled tortillas. Using a spoon, spread the sauce so it completely covers all of the edges of the tortillas. Top with the remaining 1 cup shredded cheddar cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and return to the oven for 5-10 minutes, or until the edges begin to crisp up and the sauce is bubbling.
- Let the enchiladas rest at room temperature for 5 minutes before serving with fresh cilantro, avocados, tomatoes, and sour cream, if desired.Fresh cilantro, Avocados, Tomatoes, Sour cream
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Notes
- Sauce: You can also use a store-bought red enchilada sauce if you’d prefer.
- Toasting tortillas: Subbing coconut oil for the avocado oil gives them a uniquely delicious flavor!
- Prep Ahead: Make the entire enchilada dish and stop just before baking. Store it in the refrigerator for up to 24 hours before baking as directed. You can also cook the enchilada sauce up to 3-4 days ahead of time.
- Storing: It’s best if you keep enchiladas in the baking dish you cooked them in so they’re easier to reheat. Cover the pan with a piece of foil and put it in the refrigerator for up to 3-4 days. You can also store enchiladas in an airtight container.
- Freezing: Wrap enchiladas tightly in plastic wrap and place in the freezer for up to 3-4 months.
- Reheating: To warm enchiladas back up, cover with foil, pop them into a 300℉ oven, and cook for 10-15 minutes or until heated through. You can also put them in the microwave or add them to a skillet with a touch of oil over medium-low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for my husband last night and he devoured them. They were so good!
Can this be made ahead and frozen to take on an upcoming girls trip? If so, should the cheese be added on top after it has been thawed and cooked or can the entire thing be prepared and frozen?
Hi Jenn! You can make the entire recipe, including topping with cheese and sauce. Freeze until you’re ready to bake. Just take into consideration how thawed the dish is and bake accordingly!
As advertised, the enchilada sauce was amazing. I mixed in a can of green chili’s and a smidgeon of grated onion to the cooked chicken. This recipe was time consuming to make as I cooked the chicken breast, made the sauce, shredded the cheese, but it did not disappoint.
Yay! So happy to hear you enjoyed the recipe, Terri! Thanks so much for taking the time to leave a comment and rating!