These shredded chicken enchiladas are a delicious and satisfying meal, perfect for any night of the week. Made with tender chicken, flavorful spices, and topped with cheese, they are sure to please the whole family.
The recipe is simple to follow and can be customized with your favorite toppings and sauces, making it a versatile dish for any occasion.
Ingredients for Shredded Chicken Enchiladas
Creating a plate of shredded chicken enchiladas begins with gathering the right ingredients. You’ll need cooked shredded chicken, which serves as the heart of the dish, providing both flavor and protein.
Next, a rich enchilada sauce is essential for that signature taste. You can opt for store-bought or whip up a homemade version if you prefer. Don’t forget the cheese—shredded cheddar or a Mexican blend works beautifully, adding that gooey, melty texture.
Other key ingredients include corn tortillas, diced onion, ground cumin, chili powder, and seasoning to taste. Fresh cilantro and sour cream make excellent garnishes, enhancing both the presentation and flavor profile.
Preparation Steps
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake evenly and come out perfectly golden.
In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, diced onion, cumin, chili powder, and seasonings. This mixture will be the filling that brings all the flavors together.
Next, warm the corn tortillas in a skillet briefly. This step makes them pliable and easier to roll without tearing. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
Assembling the Dish
Once the enchiladas are rolled and arranged in the baking dish, it’s time to add the finishing touches. Pour the remaining enchilada sauce over the top, ensuring each enchilada is well-coated.
Sprinkle the shredded cheese generously over the sauce. This will create a delicious, bubbly crust as it bakes.
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and golden brown.
Serving Suggestions
When the enchiladas are ready, take them out of the oven and let them cool slightly. Garnish with fresh cilantro for a pop of color and flavor.
Serve the enchiladas hot, accompanied by a dollop of sour cream on the side. This creamy addition complements the spices beautifully and adds a refreshing contrast.
Pair these enchiladas with a simple side salad or some Mexican rice for a complete meal that’s sure to satisfy.
Tips for Customization
This enchilada recipe is quite versatile, allowing for various adaptations based on personal preferences. For a spicier kick, consider adding jalapeños or using a spicier enchilada sauce.
Vegetarians can substitute the chicken with black beans or sautéed vegetables for a hearty alternative.
Feel free to experiment with different cheese types or add toppings like avocado or sliced olives to enhance the dish further.
Nutrition Information
These shredded chicken enchiladas are not only delicious but also provide a balanced meal option. Each serving contains approximately 350 calories, with 15 grams of fat and 25 grams of protein.
The combination of chicken and cheese ensures a satisfying dish that keeps you energized. With 30 grams of carbohydrates, this meal is perfect for a fulfilling dinner.
Enjoy these enchiladas knowing they are a wholesome choice for any night of the week!
Easy Shredded Chicken Enchiladas Recipe
This enchilada recipe features shredded chicken wrapped in corn tortillas, smothered in a rich enchilada sauce, and baked until bubbly and golden. The dish takes about 1 hour from start to finish and serves 4-6 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine the shredded chicken, half of the enchilada sauce, diced onion, cumin, chili powder, salt, and pepper. Mix well.
- Assemble the Enchiladas: Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro if desired, and serve hot with sour cream on the side.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4-6 enchiladas
- Calories: 350kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g