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Shredded Chicken Enchiladas

Shredded Chicken Enchiladas

These shredded chicken enchiladas are easy to make and so good. The chicken and the enchilada sauce cook quickly and building the enchiladas is simple. The rest is hands off oven time, making these enchiladas great for weeknights.

 

In this recipe, flour tortillas are stuffed with shredded chicken breast, corn and black beans. Then they’re smothered in a super flavorful enchilada sauce and topped with Monterey jack cheese.

 

We bake the chicken enchiladas until the sauce is hot and bubbly, and the cheese is perfectly melted. Simple ingredients make for a delicious dinner your family will really enjoy!

 

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To make these shredded chicken enchiladas you will need

1 tablespoon Canola Oil, or use your favorite vegetable oil

1 pound Chicken Breast, boneless and skinless (2 breasts)

1 tablespoon Butter

1 tablespoon Flour

1 tablespoon Chili Powder

1 teaspoon Garlic Powder

½ teaspoon Onion Powder

½ teaspoon Cumin

¼ teaspoon Black Pepper, or to taste

8 ounce can Tomato Sauce

3 cups Chicken Broth

¼ cup Half and Half

½ cup Black Beans, drained and rinsed

½ cup Corn, drained and rinsed (canned) or cooked to package directions (frozen)

Kosher Salt, to taste if needed

8-10 Small Flour Tortillas (about 6-8 inch)

1½ cups Shredded Monterey Jack Cheese

Chopped Cilantro, for garnish if desired

 

Prep Work

The prep work on these shredded chicken enchiladas is really a snap. Open a couple cans, measure out a few ingredients, mix together a seasoning blend and you’re done! To make prep work even easier I like to use glass nesting bowls to keep everything neat and organized.

  • Preheat the oven to 350°F
  • Make a seasoning mix: Add the chili powder, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
  • Drain and rinse the black beans, then measure out ½ cup
  • Drain and rinse the corn, then measure out ½ cup

 

The uncooked ingredients for the chicken enchiladas displayed on a wood cutting board.

 

Brown the chicken

Heat the canola oil in a large, non-stick skillet over medium heat. Add the chicken to the skillet and cook about 3 minutes per side, just to get the chicken going and to brown on the outside just a little bit.

 

Remove the chicken from the skillet and set on a plate or pan. Don’t worry that the chicken is not cooked all the way through; it will finish cooking in the sauce.

 

Make the enchilada sauce

Do not wash the skillet, set it back over medium-low heat and add the butter. When the butter melts, add the flour, cook stirring almost constantly for 1 minute.

 

Add the tomato sauce, prepared seasoning mix, and chicken broth, stir well to combine.

 

Raise the heat to medium-high, when the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook 15-20 minutes until the chicken is cooked through.

 

Keep the sauce at a simmer, if it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat. Turn the chicken about half way through the cooking time, and stir the sauce occasionally.

 

Two chicken breasts being cooked in a red enchilada sauce in a large black skillet.

 

Make sure the internal temperature of the chicken is at least 165°F at its thickest part. Use an instant read thermometer to make sure.

 

Remove the chicken from the skillet and continue cooking the sauce, uncovered on medium-low to low heat for 10 minutes. Stir occasionally.

 

Stir in the half and half and cook on low heat, just enough to warm through, don’t allow the sauce to come to a simmer. Taste the sauce and add salt if needed.

 

Make the shredded chicken filing

Place the chicken on a cutting board or pan and shred using two forks.

 

Shredded chicken breasts for enchiladas on a black cutting board.

 

Place the shredded chicken in a large bowl, add 1 cup of sauce, the corn and black beans. Stir well to combine.

 

Build the shredded chicken enchiladas

Add about ¼ cup of the sauce to the bottom a large casserole dish (10×13).

 

If the tortillas are refrigerated, microwave them for a few seconds so they get a little warm and become pliable. They’ll be much easier to work with.

 

Add 2 heaping tablespoon of the chicken mixture to the center of a tortilla. Arrange the chicken so it’s not mounded in the middle.

 

Shredded chicken, black bean and corn mixture centered on a flour tortilla.

 

Fold one end in, then roll the flour tortilla. Next, place the tortilla seam side down in the casserole dish. Repeat with the remaining tortillas and chicken mixture.

 

Arrange the chicken enchiladas in the casserole dish so they fit snuggly without stacking.

 

Prep for chicken enchiladas rolled flour tortillas arranged in a glass casserole dish

 

Pour the remaining enchilada sauce over the tortillas and top with the shredded Monterey jack cheese.

 

Chicken enchiladas arranged in a casserole dish, prior to baking, topped with the enchilada sauce and shredded cheese

 

Bake the enchiladas for 25-30 minutes to warm through and melt the cheese.

 

Shredded Chicken Enchiladas in a glass casserole dish and garnished with chopped cilantro

 

We serve the shredded chicken enchiladas with lettuce, guacamole, diced tomatoes, sour cream and garnish with chopped cilantro.

 

Shredded Chicken Enchiladas served on a large white platter with shredded lettuce, guacamole, sour cream and diced tomatoes

 

This recipe makes 8-10 chicken enchiladas, depending on the size of the flour tortillas, and serves 4-5.

 

In the mood for more Tex Mex and Southwestern favorites? Try one of these recipes:

 

Shredded Chicken Enchiladas served on a large white platter with shredded lettuce, guacamole, sour cream and diced tomatoes
Print Recipe
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Shredded Chicken Enchiladas

These shredded chicken enchiladas are easy to make and so good. The chicken and the enchilada sauce cook quickly and building the enchiladas is simple.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican & Southwestern
Keyword: shredded chicken
Servings: 4
Calories: 629

Ingredients

  • 1 tablespoon Canola Oil or use your favorite vegetable oil
  • 1 pound Chicken Breast boneless and skinless (2 breasts)
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 1 tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper or to taste
  • 8 ounce can Tomato Sauce
  • 3 cups Chicken Broth
  • ¼ cup Half and Half
  • ½ cup Black Beans drained and rinsed
  • ½ cup Corn drained and rinsed (canned) or cooked to package directions (frozen)
  • Kosher Salt to taste if needed
  • 8-10 Small Flour Tortillas about 6-8 inch
  • cups Shredded Monterey Jack Cheese
  • Chopped Cilantro optional

Instructions

  • Preheat the oven to 350°F
  • Make a seasoning mix: Add the chili powder, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
  • Heat the canola oil in a large, non-stick skillet over medium heat. Add the chicken to the skillet and cook about 3 minutes per side, just to get the chicken going and to brown on the outside just a little bit.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that the chicken is not cooked all the way through; it will finish cooking in the sauce.
  • Do not wash the skillet, set it back over medium-low heat and add the butter.
  • When the butter melts, add the flour, cook stirring almost constantly for 1 minute.
  • Add the tomato sauce, prepared seasoning mix, and chicken broth, stir well to combine.
  • Raise the heat to medium-high, when the sauce comes to a simmer return the chicken to the skillet.
  • Lower the heat to medium-low, cover and cook 15-20 minutes until the chicken is cooked through. Keep the sauce at a simmer, Turn the chicken about half way through the cooking time, and stir the sauce occasionally.
  • Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, uncovered on medium-low to low heat for 10 minutes, stirring occasionally.
  • Stir in the half and half and cook on low heat, just enough to warm through, don’t allow the sauce to come to a simmer. Taste the sauce and add salt if needed.
  • Place the chicken on a cutting board or pan and shred using two forks.
  • Place the shredded chicken in a large bowl, add 1 cup of sauce, the corn and black beans. Stir well to combine.
  • Build the shredded chicken enchiladas: Add about ¼ cup of the sauce to the bottom a large casserole dish (10x13).
  • Working with one tortilla at a time, add 2 heaping tablespoon of the chicken mixture to the center, arrange so the meat is not mounded in the middle.
  • Fold one end in, then roll the flour tortilla. Place the tortilla seam side down in the casserole dish. Repeat with the remaining tortillas/chicken mixture.
  • Arrange the chicken enchiladas in the casserole dish so they fit snuggly without stacking.
  • Pour the remaining enchilada sauce over the tortillas and top with the shredded Monterey jack cheese.
  • Bake the enchiladas for 25-30 minutes to warm through and melt the cheese.
  • Garnish with chopped cilantro if desired

Video

Nutrition

Calories: 629kcal | Carbohydrates: 47g | Protein: 44g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 1777mg | Potassium: 1060mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 18.7mg | Calcium: 432mg | Iron: 4.8mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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