Shredded Chicken Enchiladas

by Jessica on July 21, 2011

Shredded Chicken Enchiladas

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Now on to the enchiladas!! C and I are total Mexican food junkies, sometimes chowing down on it three to four times a week. I’ve definitely eaten my fair share of chicken enchiladas (they’re probably my favorite Mexican dish), but I’ve never had any that were this good. Sure, I’ve done the Stacked Green-Chile Chicken Enchiladas and I loved the Creamy Chicken ones, too, but these… these were on a totally different level. Like, ‘drag-out-the-pedestal-and-set-them-on-top’ kind of level. I hate to toot my own horn, but these were so good that C ate three and a half of them for dinner and I had two more for lunch the next day. And when C is that excited about dinner, you know I’ve done a good job. 🙂

Shredded Chicken Enchiladas 2

Shredded Chicken Enchiladas

Yield: 4-6 servings


  • Olive oil
  • 1 c white onions, chopped
  • 2 sm cloves fresh garlic, minced
  • 4 c cooked chicken, shredded
  • 1 tbsp red chile powder
  • 2 tbsp cumin
  • Kosher salt
  • 2-3 cans enchilada sauce
  • 12 flour tortillas
  • 2 c grated cheese
  • Cilantro, for garnish


Preheat the oven to 350 degrees F. Coat a large skillet with oil and saute the onions on medium heat until translucent, a few minutes. Add the garlic for a minute or two more. Add in the chicken, then the chile powder, cumin and salt (to taste), stirring everything together to coat evenly. Transfer chicken mixture to a large bowl and set aside.

Turn the heat to LOW and add 1/2 a can of sauce to the same skillet. Add the remaining 1/2 can of sauce to the bottom of a 9″x13″ baking dish and set close to the skillet. Dip a tortilla in the skillet and with a pair of tongs, turn to coat once or twice. Remove tortilla to the baking dish, then place a few spoonfulls of chicken mixture in the center of the tortilla and roll it up. Place the enchilada at the end of the dish and repeat until all twelve of your enchiladas are neatly placed in rows in the dish. Cover the enchiladas with the remaining sauce, then liberally sprinkle with the cheese. Place in the oven and cook for 10 minutes, or until cheese is bubbly. Serve with guacamole, sour cream or salsa. Garnish with cilantro.

Source: a ‘My Baking Heart’ original recipe


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{ 6 comments… read them below or add one }

1 Erin July 21, 2011 at 11:18 am

I love Mexican, I need to cook it more often instead of going to one of the many restaurants around where I live. It’s just too tempting!


2 yummychunklet July 21, 2011 at 1:53 pm

These enchiladas look great! I’ve never made them because they always seemed so complicated. I’ll have to try your version now!


3 Megan August 4, 2013 at 9:08 pm



4 Jenni July 3, 2016 at 7:40 pm

Wow! This s recipe was a HUGE hit with my family! My husband spoils us by cooking every night. I wanted to give him a night off and I stumbled across this recipe. My husband and two teenagers were amazed that I cooked this. It was incredible! I used all three cans of enchilada sauce and doubled the cheese. I used taco seasoned cheese. It was an instant hit!!! Thank you for the amazing recipe!


5 Lauren November 10, 2017 at 4:46 pm

What kinda of grated cheese??


6 Jessica May 28, 2019 at 12:45 pm

Any cheese is fine, but my go-to for this recipe is Mexican or Fiesta blend!


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