Description
This Shredded Chicken Enchiladas recipe is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with sautéed onions, green chilies, and a blend of cheeses, all enveloped in soft flour tortillas and baked in a rich red enchilada sauce. Perfect for family dinners or entertaining guests, these enchiladas combine creamy, cheesy, and mildly spicy flavors for a satisfying meal.
Ingredients
Scale
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 10 ounces red enchilada sauce (1 can)
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Filling
- 1 tablespoon canola oil
- 2 yellow onions, diced
- 4 ounces diced green chilies (1 small can)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken (about ½ rotisserie chicken)
- 6 ounces queso fresco, crumbled
- 1 cup sour cream, room temperature
- 16 ounces freshly shredded Monterey Jack cheese, divided
Assembly
- 8 large flour tortillas
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat and Make Sauce: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, melt the unsalted butter and whisk in the all-purpose flour. Cook this roux until the raw flour smell disappears, about 2 minutes. Slowly stir in the red enchilada sauce, low-sodium chicken broth, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer while you prepare the rest of the ingredients.
- Sauté Vegetables: Heat canola oil in a large skillet over medium-high heat. Add the diced yellow onions and sauté until they become translucent and tender, about 5-7 minutes. Stir in the diced green chilies, ground cumin, and chili powder, cooking for another 2 minutes to blend the flavors.
- Combine Filling: Remove the skillet from heat. Add the shredded cooked chicken, room temperature sour cream, crumbled queso fresco, and 2 cups of shredded Monterey Jack cheese to the sautéed onion mixture. Stir thoroughly until the cheese melts and all ingredients are combined evenly.
- Assemble Enchiladas: Lightly spread ½ cup of the prepared enchilada sauce in the bottom of a 9×13 inch baking dish. Place about ⅓ cup of the chicken filling onto each large flour tortilla, roll them tightly, and arrange seam-side down in the baking dish side-by-side.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 2 cups of Monterey Jack cheese on top. Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove the baking dish from the oven and let the enchiladas rest for 5 minutes. Garnish with freshly chopped cilantro. Serve hot for a delicious, cheesy meal.
Notes
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the filling.
- You can substitute corn tortillas for flour tortillas for a gluten-free option if needed.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers covered with foil at 350°F for 15 minutes or until warmed through.
- Using rotisserie chicken is a time-saving shortcut; alternatively, you can boil, bake, or grill your own chicken.
