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With a seasoned shredded chicken and cheese filling and red enchilada sauce, this recipe delivers restaurant-quality flavor.
Ayoub Bazzi

Seasoned Shredded Chicken Enchiladas

These delicious shredded chicken enchiladas are the ultimate comforting weeknight dinner. Featuring tender chicken seasoned with a bold blend of cumin, chili powder, and garlic, combined with melted cheddar cheese and smothered in a rich red enchilada sauce, this restaurant-quality meal is satisfying, easy to prepare, and perfect for the whole family to enjoy together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 28 ounces red enchilada sauce
  • 2 cups cheddar cheese, shredded
  • 12 corn tortillas
  • 1 tablespoon spice blend (cumin, chili powder, garlic)
  • 1 bunch green onions, chopped

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. Combine shredded chicken, 1/2 cup of enchilada sauce, and the spice blend in a medium bowl.
  3. Pour a thin layer of enchilada sauce across the bottom of the baking dish.
  4. Fill each tortilla with two tablespoons of the chicken mixture and a sprinkle of cheese.
  5. Roll the tortillas tightly and place them seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
  7. Bake for 30 minutes or until the cheese is bubbly and slightly browned.
  8. Garnish with freshly chopped green onions before serving.

Notes

Warm the corn tortillas slightly in the microwave or on a dry skillet before rolling to prevent them from cracking. You can substitute the cheddar cheese with a Mexican blend or Monterey Jack for different melting characteristics.