Shredded Chicken Enchiladas: Your New Family Favorite
There’s something undeniably magical about the aroma of shredded chicken enchiladas wafting through the house. It blankets the home with warmth, evoking memories of bustling kitchens and laughter shared over the dinner table. The sizzling sounds of chicken mixing with spices transport you to the vibrant streets of Mexico, where these delightful bundles are cherished comfort food. Imagine the texture of creamy cheese melting into a rich, flavorful sauce, enveloped in soft tortillas—a scene so inviting that it beckons everyone to gather around. Whether it’s a simple dinner on a weeknight or a festive family feast, this dish is sure to spark joy and connection.
Why Make This Recipe?
Shredded chicken enchiladas are not only a culinary delight but also a practical choice for any home cook. Here’s why you should embrace this easy meal:
- Quick Prep: With a few simple steps, you can have this dish ready in no time.
- Crowd-Pleaser: Everyone from kids to grandparents loves these cheesy, saucy bites.
- Versatile Ingredients: You can tailor them to whatever you have on hand, making them adaptable for any pantry.
- Comforting Flavors: The combination of spices and creamy goodness hugs you like an old friend.
- Make Ahead: Perfect for meal prep or a festive gathering, they can be made in advance.
Ingredients You’ll Need
Here’s what you’ll need to create your shredded chicken enchiladas, along with some helpful tips for substitutions:
- 2 cups shredded chicken: Use leftover rotisserie chicken or cook chicken breasts in the slow cooker for a tender result.
- 8 small flour or corn tortillas: Corn tortillas offer a more authentic taste, but flour is perfect for those who prefer a softer wrap.
- 1 cup enchilada sauce: Store-bought works well, but homemade sauce can add a personal touch—just simmer tomatoes, garlic, and spices.
- 1 cup shredded cheese: Cheddar cheese is a classic choice, but feel free to mix in Monterey Jack or pepper jack for a spicy kick.
- 1 cup black beans: Packed with protein, they also add texture. You can substitute with pinto beans if you prefer.
- ½ cup diced onions: Sauté for sweetness, or use green onions for a fresher flavor.
- Sour cream or Greek yogurt: Use Greek yogurt for a lighter, tangy twist.
- Olive oil: For sautéing, you could also use avocado oil for additional health benefits.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
This comforting recipe offers the best of both worlds—quick and satisfying, perfect for busy weeknights or a cozy weekend meal.
How to Make Shredded Chicken Enchiladas
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Prepare the Ingredients: Preheat your oven to 375°F (190°C). In a large skillet, heat a splash of olive oil over medium heat. Add the diced onions and a pinch of salt, cooking until softened and fragrant—about 5 minutes.
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Mix the Filling: Add the shredded chicken and black beans to the skillet. Stir in half of your enchilada sauce, creating a unified, savory mixture. Cook together for an additional 2-3 minutes, letting the flavors meld.
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Assemble the Enchiladas: Spoon a generous portion of the chicken mixture onto each tortilla, then sprinkle cheese on top. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
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Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is bubbly and golden.
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Serve It Up: Once out of the oven, let the enchiladas rest for a few minutes. Top with dollops of sour cream or Greek yogurt and fresh cilantro if desired.
Tips and Creative Variations
- Spice It Up: Add chopped jalapeños or a sprinkle of chili powder to the chicken mixture for extra heat.
- Vegetarian Option: Substitute chicken with sautéed bell peppers, zucchini, and corn for a vibrant vegetable-filled enchilada.
- Cheesy Delight: Mix different types of cheese for a more complex flavor profile, like adding goat cheese or feta.
- Top It Off: Try adding guacamole or pico de gallo on top just before serving for a fresh flavor burst.
Serving Ideas
Enjoy these shredding chicken enchiladas with a zesty side of Mexican street corn or a refreshing avocado salad drizzled with lime. Pair them with a cold glass of horchata or a homemade margarita for a fiesta feel. Picture this: friends gathered around a beautifully set table, laughter echoing off the walls, and everyone digging into these delicious bundles of joy.
Storing and Reheating
Leftovers are a lifesaver! Store any uneaten enchiladas in an airtight container in the fridge for up to 4 days. They also freeze beautifully. Just make sure to wrap them tightly in plastic wrap and then in foil. When you’re ready to enjoy them again, pop them in the oven at 350°F (175°C) for about 25 minutes, covered, until heated through.
Pro Tips for Success
- Pre-Cook Tortillas: Briefly heating your tortillas in a skillet makes them more pliable and easier to roll.
- Sauce It Up: Consider peppering your enchilada sauce with a splash of lime juice for vibrant flavor.
- Using Leftovers: This meal is perfect for using last night’s chicken or veggies—feel free to be creative!
- Batch Cooking: Double the recipe for a crowd, or prepare individual servings to have on hand for quick meals.
FAQs
- Can I freeze this recipe? Yes, shredded chicken enchiladas freeze well—just wrap them tightly and enjoy later!
- What’s the best substitute for sour cream? Greek yogurt is a fantastic alternative for a tangy flavor and fewer calories.
- Can I use store-bought shredded chicken? Absolutely! Rotisserie chicken works wonderfully for quick prep.
Conclusion
Shredded chicken enchiladas are a delightful way to gather loved ones and create cherished memories around the dinner table. They are fulfilling, bursting with flavor, and easy to prepare—a perfect blend of comfort and practicality. So, why not bring this recipe into your home? Share these warm culinary hugs with your family and friends, and watch as it becomes a beloved tradition in your household. Happy cooking!
Contents
Shredded Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover rotisserie chicken or cook chicken breasts in the slow cooker.
- 8 small flour or corn tortillas Corn tortillas offer a more authentic taste.
- 1 cup enchilada sauce Store-bought works well, but homemade can add a personal touch.
- 1 cup shredded cheese Cheddar is classic; mix in Monterey Jack or pepper jack for spice.
- 1 cup black beans Packed with protein; substitute with pinto beans if preferred.
- ½ cup diced onions Sauté for sweetness or use green onions for a fresher flavor.
- to taste sour cream or Greek yogurt Use Greek yogurt for a lighter twist.
- to taste olive oil Can substitute with avocado oil.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). In a large skillet, heat a splash of olive oil over medium heat.
- Add the diced onions and a pinch of salt, cooking until softened and fragrant—about 5 minutes.
Mix the Filling
- Add the shredded chicken and black beans to the skillet. Stir in half of your enchilada sauce and cook together for an additional 2-3 minutes, allowing the flavors to meld.
Assemble the Enchiladas
- Spoon a generous portion of the chicken mixture onto each tortilla, then sprinkle cheese on top.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
Top and Bake
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is bubbly and golden.
Serve It Up
- Let the enchiladas rest for a few minutes. Top with dollops of sour cream or Greek yogurt and fresh cilantro if desired.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest