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Shredded Chicken Enchiladas baked in a dish, topped with melted cheese and fresh cilantro.

Shredded Chicken Enchiladas

Christie Matherne Profile PictureChristie Matherne
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main
Cuisine Mexican
Servings 4
Calories 446 kcal

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.
    Combining shredded chicken and red enchilada sauce in a glass bowl for Shredded Chicken Enchiladas.
  • 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.
    Shredded chicken enchiladas with a tortilla and chicken filling.
  • 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.
    A rolled shredded chicken enchilada in a 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.
    Shredded Chicken Enchiladas baked with red sauce and melted cheese.

Nutrition

Calories: 446kcalCarbohydrates: 36gProtein: 35gFat: 19gSaturated Fat: 9gSodium: 1646mgFiber: 5g
Keyword easy chicken enchilada recipe, easy chicken enchiladas
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