You’re not going to be disappointed with this easy shredded chicken enchilada recipe 🫶🏼 so hit save for later! The coziest plate of food for multiple days in a row….. what’s better?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 350ºF.
In a large bowl, combine the shredded chicken, the can of diced tomatoes, 1/4 cup enchilada sauce, and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
Heat up the tortillas on a pan, flipping them halfway through until all of them are warm.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.
Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
Warm the tortillas before assembling to prevent them from cracking.
Taste the chicken mixture before assembling to ensure it’s seasoned to your liking.
Use green enchilada sauce for a tangy flavor, or substitute with red sauce for a richer taste.
Customize the toppings to suit your preferences, such as adding jalapeños for extra spice.
Can I use flour tortillas instead of corn?
Yes, you can use either flour or corn tortillas based on your preference.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and refrigerate them. Bake them just before serving.
What other toppings can I add?
You can add chopped cilantro, sour cream, fresh avocado, or even jalapeños for extra flavor.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly for this recipe and saves time.
Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Thaw and bake when ready to serve.
