With a spicy red sauce and gooey Mexican cheese, these Shredded Chicken Enchiladas will satisfy the whole family.
Of all the wonderful Mexican dishes I’ve tried, one of them truly has my heart: enchiladas. They’re saucy, they’re cheesy, and when baked, they give the impression of a Mexican lasagna of sorts. Enchiladas are the only Mexican dish I can eat regardless of the filling. Cheese and onion only? No problem! I’ve tried every variation I’ve come across on a Mexican restaurant menu.
Trying my hand at homemade enchiladas was a natural next step. I’ve tried rolling them up, simply laying the corn tortillas flat and layering fillings (like a lasagna or casserole), and a number of other variations for assembly. I’ve made my own enchilada sauce, used several brands of canned sauce, and combined different brands together. I’ve made them with my own homemade corn tortillas. At my husband’s request, I even made enchiladas with flour tortillas once. (I didn’t care much for them, by the way. Use corn!)
Ultimately, homemade enchiladas are best when they’re simple, saucy, and cheesy. This recipe is as simple as enchiladas get, but it doesn’t skimp on flavor! I use a red, canned enchilada sauce and shredded rotisserie chicken, which makes each bite both juicy and spicy. You’ll love these enchiladas, and you might be surprised at how fast they disappear!
Make enchiladas your way!
With all the ways I’ve made homemade enchiladas, you can bet I have some suggestions on how to mix and match ingredients to your tastes. Life is your enchilada, after all, and you should fill it (and top it) with things you like.
- Go vegetarian: Instead of using chicken, fill your enchiladas with a mixture of sautéed mushrooms, bell peppers, and squash of your choice. If you’re feeding vegetarians, it’s a good idea to double-check the label on the enchilada sauce to make sure no chicken or beef stock was used.
- Use beef: Brown some ground beef, add your preferred seasonings, and fill your enchiladas with beefy goodness instead of chicken!
- Go spicy: Many brands of enchilada sauce have the spice level on the outside of the can. If you like things spicy, go up a step on the spicy scale. Or, if your enchilada sauce is mild, add some crushed red pepper or Mexican-style hot sauce to your filling mixture for a spicy kick.
- Use fresh tortillas: If you’re lucky enough to live near a tortilleria, by all means, take advantage of it! Fresh tortillas are well worth an extra stop on your grocery errands, and the fresh corn flavor will shine through in this dish.
How do I store leftovers?
When properly stored in an airtight container, they can keep in the refrigerator for up to 4 days. You can also freeze them in freezer-safe containers for up to 3 months. If you added sour cream or fresh toppings, try to remove them before you freeze your leftovers. Let frozen leftovers thaw in the fridge overnight before reheating them in the oven or the microwave.
Serving suggestions
I like to serve my enchiladas just like I would have them at the local restaurant, with a dollop of sour cream and guacamole, plus a few sides. A few things I love with this dish include Grilled Peach And Avocado Salad and Refried Beans.
To make the meal into even more of a fiesta, add some Elote (Mexican Street Corn) or a bowl of Esquites (Mexican Street Corn Salad) to the table and round out the evening with a Mexican Chocolate Cake With Mascarpone Frosting or some individual servings of Arroz Con Leche (Mexican Rice Pudding).
Shredded Chicken Enchiladas
Ingredients
- 1½ cups cooked shredded chicken
- 2 cups red enchilada sauce divided
- Salt to taste
- Black pepper to taste
- 8 corn tortillas
- 2½ cups shredded Mexican cheese blend divided
- Diced onions, chopped cilantro, sour cream, shredded lettuce optional toppings
Instructions
- Preheat your oven to 350ºF. In a mixing bowl, combine the shredded chicken with ¼ cup of the enchilada sauce. Add salt and pepper to taste, and stir until well mixed.
- Wrap the corn tortillas in a damp paper towel and microwave for about 1 minute, flipping halfway through. If they're not yet warm and flexible, heat them for an additional 15 seconds.
- Lay out the warmed tortillas and distribute the chicken mixture and 1 cup of cheese evenly among them. Roll each tortilla tightly and place them seam-side-down in a high-rimmed baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot, garnished with any of the optional toppings as desired.
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