Shredded Chicken Enchiladas

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

Make it a Meal

Serve these Shredded Chicken Enchiladas with any of these delicious sides:

• Cilantro Lime Rice
• Roasted Tomato Salsa
• Homemade Guacamole
• Mexican Street Corn Salad
• Mexican Rice

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