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Shredded Chicken Enchiladas Recipe
These delectable Shredded Chicken Enchiladas are made using precooked rotisserie chicken for an easy weeknight meal. With their blend of cheesy, creamy goodness, these chicken enchiladas are an absolute delight, and the irresistible enchilada sauce takes them to the next level!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 enchiladas
Calories: 596 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 tablespoons unsalted butter ¼ stick
- 2 tablespoons all-purpose flour
- 10 ounces Red Enchilada Sauce 1 can
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 yellow onions diced
- 4 ounces diced green chiles 1 small can
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken about ½ rotisserie chicken
- 6 ounces queso fresco crumbled
- 1 cup sour cream room temperature
- 16 ounces freshly shredded monterey jack cheese divided
- 8 large flour tortillas
- ¼ cup fresh cilantro chopped
Instructions
- Preheat oven to 350°F.
- In a small pan set over medium heat, melt the butter and add the flour. Stir constantly and cook until it no longer has a raw flour smell.
- Add the enchilada sauce, broth, salt, and pepper, and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat the oil until shimmering. Add the onions and cook, stirring, for 5-7 minutes, or until translucent.
- Stir in the diced green chilies, cumin, chili powder, and chicken.
- Turn off the heat and add the sour cream, queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.
- Remove the enchilada sauce mixture from the heat. Spread ½ cup of the sauce in the bottom of a 9x13-inch baking dish.
- Working with 1 tortilla at a time, fill with ⅓ cup of chicken filling, roll tightly, and place seam-side-down in the baking dish.
- Repeat with remaining tortillas.
- Pour the remaining sauce over rolled enchiladas and sprinkle with the remaining Monterey jack.
- Bake until the cheese is fully melted and bubbly, 25-30 minutes. Remove from oven and let rest for 5 minutes. Top with cilantro and serve.
Cup of Yum
Notes
- Storage: Store shredded chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Be sure to use rotisserie chicken for ease!
- Warm the tortillas briefly in the microwave to make them more pliable.
- Don't overfill the tortillas, and roll them tightly.
- Make sure each tortilla has the same amount of filling.
Nutrition Information
Serving
1enchilada
Calories
596kcal
(30%)
Carbohydrates
26g
(9%)
Protein
36g
(72%)
Fat
39g
(60%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
129mg
(43%)
Sodium
1294mg
(54%)
Potassium
374mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1268IU
(25%)
Vitamin C
8mg
(9%)
Calcium
645mg
(65%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 596
% Daily Value*
| Serving | 1enchilada | |
| Calories | 596kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 36g | 72% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 1294mg | 54% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 8mg | 9% |
| Calcium | 645mg | 65% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.