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An image of the chicken enchiladas served on a large white plate with lettuce, guacamole, sour cream and tomatoes. In the background there is a linen with red, orange and green lines.

Shredded Chicken Enchiladas

In this chicken enchiladas recipe, flour tortillas are stuffed with shredded chicken breast, corn, black beans and shredded Monterey jack cheese. Then they’re smothered in a flavorful red sauce and topped with more cheese. The enchiladas are baked until hot and the cheese is perfectly melted.
Course Main Course
Cuisine Mexican & Southwestern
Keyword shredded chicken
Prep Time 20 minutes
Cook Time 1 hour
rolling the enchiladas 10 minutes
Total Time 1 hour 30 minutes
Servings 5
Calories 555kcal
Author Elizabeth


  • 1 tablespoon Oil use your favorite, we use canola oil
  • 1 Pound Chicken Breast boneless and skinless (usually 2 chicken breast pieces)
  • 1 teaspoon Salt plus extra if needed for the sauce
  • 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
  • 1 (8 ounce can) Tomato Sauce
  • 3 cups Chicken Broth
  • ¼ cup Heavy Cream
  • ½ cup Canned Black Beans drained and rinsed
  • ½ cup Canned Corn drained and rinsed (cooked to package directions if using frozen)
  • 8-10 Small Flour Tortillas about 6 inch
  • cup Shredded Monterey Jack Cheese divided (1 tablespoon for each enchilada plus 1 cup on top)


  • Add the chili powder, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
  • Trim any fat off the chicken and season with 1 teaspoon salt.

Make the chicken and sauce

  • Heat the oil in a large, deep skillet or pan (preferably non-stick) over medium heat. Add the chicken to the skillet and cook for 3 minutes per side, just to get the chicken going and to brown on the outside a bit.
  • Remove the chicken from the skillet and set on a plate or pan. Keep warm by loosely covering with a piece of foil and/or placing the plate in the microwave or oven. It will stay warm away from drafts. Don’t worry that it’s not cooked all the way through; it will finish cooking in the enchilada sauce.
  • Do not wash the skillet, set it back over medium-low heat and add the butter. When the butter is melted and foamy add the flour. Cook the mixture for 1 minute, stirring frequently.
  • Next, 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 halfway through the cooking time and stir the sauce occasionally.
  • Use an instant read thermometer to 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, covered on medium-low to low heat for 10 minutes, stir occasionally.
  • Take the sauce off the heat and stir in the heavy cream. Taste the sauce and add salt if needed. As a reference we did not add any extra to ours.
  • While the sauce cooks shred the chicken when it’s cool enough to handle. Place it on a cutting board or pan and shred it using two forks.
  • Place the shredded chicken in a large bowl, add 1 cup of enchilada sauce, corn and black beans. Stir well to combine.
  • Preheat the oven to 350°F

Build the enchiladas

  • Add ¼ cup of the sauce to the bottom a large casserole dish (about 3-quart 9 x 13).
  • If the tortillas are refrigerated microwave them for 15 seconds or so until they warm up and become pliable.
  • Work with one tortilla at a time, add 2 heaping tablespoons of the chicken mixture to the center, arrange so that it’s not mounded in the middle.
  • Add 1 tablespoon of the shredded cheese on top of the chicken.
  • Fold the end closest to you over and roll the tortilla tightly. Place it seam-side down in the casserole dish. Repeat with the remaining tortillas and chicken mixture.
  • Arrange the enchiladas in the casserole dish so they fit snuggly without stacking.
  • Pour the remaining enchilada sauce over the tortillas and top with 1 cup of shredded cheese.
  • Bake the enchiladas for 20 minutes until the edges are bubbly and the cheese is melted.


Calories: 555kcal | Carbohydrates: 42g | Protein: 36g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2060mg | Potassium: 845mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 15mg | Calcium: 359mg | Iron: 4mg