Description
These Shredded Chicken Enchiladas are a flavorful, easy-to-make Mexican-inspired dish featuring tender shredded chicken seasoned with cumin and garlic, wrapped in warm corn tortillas, smothered with savory enchilada sauce, and topped with melted cheese. Perfect for a quick weeknight dinner that delivers irresistible taste in 35 minutes.
Ingredients
Scale
Chicken Filling
- 2 cups shredded cooked chicken
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt to taste
Assembly
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup sour cream (for serving)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté the onions: Heat olive oil in a pan over medium heat and sauté the chopped onions until they are soft and translucent, releasing their natural sweetness.
- Cook the chicken filling: Add the shredded chicken, cumin, garlic powder, and salt to the pan with the onions. Stir well to evenly mix the spices and cook the mixture until heated through and fragrant.
- Warm the tortillas: To make the tortillas pliable and easier to roll, warm them in the microwave for about 30 seconds.
- Assemble the enchiladas: Spoon the chicken mixture onto each tortilla, then roll them up snugly and place them seam-side down in a baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded cheese generously on top.
- Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve the enchiladas hot with a side of sour cream for added creaminess and tang.
Notes
- You can substitute the shredded chicken with shredded turkey or cooked beans for variation.
- If you prefer spicier enchiladas, add chopped jalapeños or hot sauce to the chicken mixture.
- Using corn tortillas keeps the dish gluten-free; just ensure the sauce is also gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish dairy-free, use a vegan cheese alternative and omit the sour cream or substitute with vegan sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: shredded chicken enchiladas, enchilada recipe, Mexican dinner, baked enchiladas, easy chicken enchiladas
