I don’t make a whole lot of Mexican food at home…mostly because I just find it just way too darn good at restaurants.
Now, I do make some tasty fish tacos with pico de gallo, homemade fajitas with steak or chicken and some really good breakfast burritos. But, for the most part, I get my Mexican food cravings satisfied outside of my kitchen. Plus, it’s usually difficult to make Mexican food Dustin will want to eat (he’s really a “meat-and-cheese-only-on-my-burrito” kinda guy).
I like the auténtico type stuff to be made for me by the experts — like chiles rellenos, carne asada, chili verde, chilequiles, machaca, juevos rancheros and all those yummy things. Ok, now I need to go out and get me every one of those dishes I just mentioned! **stomach growling**
I’ve actually never been a big fan of enchiladas at Mexican restaurants….probably because I’m already stuffing my face with all those other types of dishes. I find most places add way too much cheese to their enchiladas. I know, I know…and the problem with that is….? True: cheese (like bacon, sour cream, chocolate and guacamole — but, not together — eww), does tend to make everything better. But, I wanted to make an enchilada recipe at home that had more meat. I suppose Dustin has trained me well.
So, I started to make my own shredded chicken enchiladas at home. Full disclosure: I use store-bought enchilada sauce. Can you still love me? I actually tried making it on my own from scratch, but the final result didn’t seem worth the hassle of dirtying all those dishes and ‘cuz I can be lazy. Maybe, one day, I will try it again, but I really like how these enchiladas turn out — pre-made sauce and all.
I have actually made this shredded chicken enchiladas recipe often for my Personal Chef business, as it freezes very well and is pretty simple to make.
The only thing I haven’t been able to perfect with this recipe is that the darn tortillas have a tendency to fall apart on me. I have tried all types of quality (and non-quality) tortillas, yet they don’t withstand very well once they get filled and covered with sauce. They certainly taste yummy, which is ultimately what matters in my book, but it would be nice to solve this dilemma. So, any suggestions are, as always, welcomed.
Shredded Chicken Enchiladas
2 cloves garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking spray
Directions
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.
Enjoy!
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Posted in Chicken, Entrees | 
Tags: chicken enchilada recipe, Mexican food, Shredded Chicken Enchiladas
183 Responses to “Shredded Chicken Enchiladas”
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These look fabulous – When I make enchiladas I use flour tortillas because I dont have to deal with them falling apart! I guess its more like burritos – but I love enchilada sauce. You just put me in the mood to make Mexican! Great post.
Hi Shea! Good point…I have tried flour tortillas as well and had good results. Unfortunately, I’m stubborn and still want my corn tortillas, though!
. Thanks for sharing!
Your enchiladas look awesome! I haven’t made these in a while, but I usually warm/toast my tortillas in a dry pan briefly before I use them. This makes them a little more dry, but pliable, so they don’t break-down as quickly.
Thank you, Damsar! That’s great advice. I will be sure to try that method soon!
Mexican food is one of my favorite
I agree, Debbie. I agree.
In south Texas (Houston area), local recipes recommend frying the corn tortillas very briefly first. In a skillet, add about 1/4″ of canola oil. Heat it up to very hot(but not smoking), then quickly fry each corn tortilla just until it softens up, not until crispy. Drain on paper towels, quickly patting to remove excess oil. Roll immediately. Try it and see if it works for you.
Awesome. Great advice. If it’s good enough for south Texas, it’s good enough for me! Thanks for the help.
I do the same thing and it works great! Do this with taco’s also. yum
Thanks for sharing, Bill!
I grew up in the Salinas Valley in California and what I usually saw was frying the tortillas like NanaBread.
Thanks for the tip, Carol!
I usually Fry my tortillas a little bit to get them from not crumbling or breaking on me.
I also used the microwave about 10-15 tortillas for 2:00 minutes let them sit about a minute to cool off then roll them up.
we had these last night for dinner—yum!! thanks lacey. hope you’re having a good time in texas!
Hi Maura! So glad you liked the enchiladas!! Thanks!
My mom made them and they were DELISH haha. She says that she will amke them like this from now on! Keep em’ coming
Hi Simone! Oh, good…I’m so glad you all liked the enchiladas. Love hearing that!
Hi Lacey
Thank you sooo much for sharing this delicious recipe! My husband and I absolutely loved it and it won’t be the last time I make this.
This was actually the first time we’ve tried enchiladas and I had to make the sauce from scratch, because I couldn’t buy the ready made sauce anywhere in my local shops… guess enchiladas aren’t the most popular Mexican dish here in Denmark…
Hi Agnethe! I’m sooo glad you and your husband enjoyed the enchiladas! How interesting that you couldn’t find enchilada sauce in Denmark! Who knew?!?
I make a similar recipe to this, but I layer my tortillas to cover the pan like a lasagna. I never thought it was worth the trouble to roll up the enchiladas. Cut in squares and serve, it tastes the same and is easier.
Eric, I like the way you think! Sounds like a great way to make enchiladas. Thanks for sharing!
Made this recipe on Monday night and it was awesome! Had enough for leftovers the next night too. My husband SCARFED this down. Wonderful!
Yay, Charlotte! I’m SO happy you and your husband liked the enchiladas!! Thanks so much for your feedback
Delicious! I made this dish last week. I also had trouble with the tortillas – I noticed at the grocery store the other day there is a tortilla that is made with corn and flour. I will try that type next time with hopes of keeping them together. But, still – what an easy and tasty recipe! Thank you!
Yay, Megan! So glad you liked the enchiladas. Thanks for sharing! I’d love to know how the combo tortillas work out for you. Most of the feedback I’ve received has suggested actually frying the tortillas quickly before filling them in order to keep them from cracking. Good luck!
Hi Lacey! I highly recommend using a corn/flour combo tortilla. I just made these again with that type of tortilla and they are beautiful! I even skipped the step about warming them up. They are called “Golden Blend Tortillas” by Don Pancho – I found them at Albertsons. There is also a similar tortilla made by Mission. Yum!
Hi Megan! Thanks for sharing how they turned out. I will check my local store to see if I can find them. Good catch
Very good!! I made this recipe tonight for my family of 5! I doubled the recipe and fried my corn tortillas before hand. I didn’t have any jack but had pepper jack which I shredded and put on top of sauce before putting in oven. My husbands new fav enchi recipe. Thanks!!!
Yay, Nicole! I’m so glad you all liked the enchiladas. Thanks for sharing how you changed it up!
Mouthwatering photos!
Thank you so much, Marisa! I’m so glad you like my photos.
These look awesome. guess what is for dinner tonight….
=)
Just thought I’d stop back and let you know that my family loved these! i made mine with flour tortillas at my husbands request, and it was a good choice for us.
Thanks for sharing your creations with us!
Yay, Shari! I’ve made them with flour tortillas too and they turned out well. I’m so glad you and your family loved the enchiladas. That makes me so happy
I really appreciate your follow up feedback.
Nothing I love more than blogs that help me decide on what to fix for dinner. I made these last night and they were delicious! Simple and Delicious! Thanks and I LOVE the simplicity and lay out of your blog.
Hi Katherine! Well, there’s nothing I love more than reading wonderful comments like yours. I’m so glad you liked the enchiladas! Thanks so much for sharing
I made your wonderfully delicious enchiladas about 2 weeks ago. My husband was able to choose whatever he wanted for his birthday dinner and he chose your enchiladas. Thank you so much for sharing your recipe!
Jessica, you (and your husband) just brought a huge smile to my face. How cool that he wanted my enchiladas for his birthday!! Thank you for sharing and please wish your husband a very happy birthday from me.
I just made these last night and they were delicious! I love your blog and seem to keep coming back to it!
Yay, Amanda! I’m so glad you liked the enchiladas!! Thanks for sharing and see ya around
Loved these! (Even hubby did and he’s an enchilada snob!!) Will definitely be checking out the rest of your recipes! Thanks for sharing.
Wow! What a compliment! I’m so glad you guys loved the enchiladas, Angie.
I came across your blog last night when looking for a simple chicken enchilada recipe. These turned out wonderful! My husband even went back for seconds
I added sauteed onions to the mix and used flour tortillas because the corn tortillas at my store were incredibly smaller. This will become a staple in our house! Can’t wait to try some of your other recipes (like the pan-seared salmon!). Thanks a bunch!
Yay, Lindsey! That’s so great you all liked the enchiladas. I’m gonna have to try adding onions next time — that sounds like a nice touch. Thanks for sharing!
Just did a review of this recipe on my blog. Just love it! Thanks! http://rebelheart.squarespace.com/charlottes-blog/2011/1/9/make-this-recipe-shredded-chicken-enchiladas.html
Hi Charlotte! Thanks so much for your positive review of my enchiladas. I’m glad you have enjoyed them!
Hey,
Regarding the tortilla issue…just make your own. But, what I do is make them a tad thicker than store bought and I also add about a quarter cup of Crisco or lard.
I know people will say NO WAY to this but hey, you really can’t tell the difference and they do tend to stay together a bit better.
Don’t run out and buy one of those stupid tortilla presses either! I just lay down some wax paper, roll the corn dough out on top of it and then “SQUASH” it by placing another sheet of was paper on top and pressing down with the bottom of a sauce pan.
Peel them off and deep fat fry them for just a few seconds…too long and they will get crispy on you…if that happens…well hey, instant corn chips!
-Jeeem-
What a great idea! I’ve made my own tortillas several years ago, but have always wanted to try them again. Thanks for the idea!
omg this was my first time making these turn out so good thank you very much…
I’m so glad you enjoyed the enchiladas, Shavonte! Thanks for stopping by.
Delicious recipe! Perfect for three people, or two with leftovers.
Thanks, Tom! Glad you enjoyed it (and thanks for the review!).
Lacey,
Do you think I could assemble the chicken enchiladas a day prior to baking them?
Hi Jennifer! Very good question. You can definitely assemble the enchiladas a day prior — the only catch is they will be even more likely to have the tortillas fall apart some during baking. I have used this recipe with my Personal Chef business and actually leave the top layer of sauce (stored in a separate container) off the enchiladas until the last minute prior to baking. I also freeze them for clients in this way. I’ve found this is the best way, but they still do fall apart some. Either way, they will still come out tasting great. I hope that helps. Good luck!
Have you tried warming the tortillas in the microwave before rolling them up?
I do 6 tortillas in paper towel and put them 30 to 45 seconds in the microwave. Separate the tortillas immediately after taking them out from the microwave.
It’s a lot easier to roll them and don’t fall apart.
Hey Celia! Thanks for the tip — I do warm them up. It’s not so much the rolling that makes them fall apart (I think), it’s the sitting in the sauce. I will try your way as well next time, though!
hi, was just wondering whether you have any pointers on how to make my own enchilada sauce??
i’m from the uk and shops here don’t stock it
Hi Francis! I did a little digging and found this recipe for Enchilada Sauce over at Tasty Kitchen or this one from Amanda’s Cookin’ that seem to be pretty solid. I’d recommend checking those out for a starting point. If you have any further questions, please let me know. I have made enchilada sauce in the past, but don’t really have a “recipe” to share that I can fully recommend of mine yet. Good luck!
My husband will be very grateful to you! I have a slightly different recipe on my blog, but this sounds absolutely something he would eat.
I hope he likes it
Going to make your recipe this evening- love how you add fresh cilantro to it. Unfortunately, my husband doesn’t seem to care for cilantro too much- any suggestions on a substitute?
A tip I received from a fellow Mexican friend is to dip the tortilla in a pan of warm enchilada sauce to make it pliable. Works for me at least.
So glad I came across your blog!
Hi Kim! Thanks for the tip with the tortillas — will have to try that. You could try using parsley instead of cilantro or just leave it out entirely.
I used your recipe to make enchiladas for the first time last night for Cinco de Mayo– they turned out excellent! Thanks for the recipe!
Yay! Glad you enjoyed the enchiladas for Cinco De Mayo, Marybeth!
These are the most delicious enchiladas I have ever had the good fortune of consuming. like a party on my tongue. FANTASTIC!!!!
Wow — what a great review! I’m so happy you liked the enchiladas, Pablo!
Hi, just found your website because i was looking for watermelon sorbet. course, now i will have to spend hours sifting through all your recipes as they look so yummy. i’ve been experimenting with homemade enchiladas myself lately and one recommendation i have is to heat the tortillas on a flat skillet with pam. and I also assemble with everything that is already quite warm, if that makes sense. that way the filling is hot, the sauce that goes on top is hot, and all they have to do in the oven is melt the cheese. this just requires less time for the tortillas to “sit” in the sauces while it all heats up. off to read up on more of your recipes and can’t wait to try this particular one!
Thanks for the great advice, Sherrie! And, welcome!!
This looks so delicious!!!! I’m making it for the fam tonight. Ever since I discovered your blog I’ve been obsessed with making these awesome dishes. Thanks Lacey!!!
Yay! Thanks so much for your interest in my site, Sumaya! I’m glad you are enjoying it
Just made this for my boyfriend (who is Mexican) and he loved it! I am always abit iffy in making Mexican food for him because he loves the authentic stuff and is picky about his Mexican food but he loved this…and now I am told I have to make it more often. Thanks!
What a compliment! I’m so happy you guys enjoyed it
Hi Lacy, congratulations on your blog. I just discovered it and I look forward to browsing through your recipes this summer. I’m so busy at the moment closing out the school year.
Just read your enchilada recipe and unfortunately, tortillas do tend to fall apart. I learned to make homemade enchilada sauce from my mom and it is super easy to make and will last in your fridge for about a month, longer in the freezer of course.
Before boiling, crack chiles open and discard stems and seeds,(use gloves if you need to.)
1 lb dry california chiles
garlic salt
powder onion
pinch of ground cumin
boil the chiles for about 15 minutes. Cool, blend on high and pour sauce through sifter.
Hi Alma! Thanks for the recipe! I’ll love to try it out
I found your website when I was looking for new recipes for my family. I’ve never made enchiladas, but thought I would try them. My family loved it! My husband asked if we could have them again for our anniversary in a couple of days. My oldest daughter (the picky one) even liked it, and she hates burritos. My other 4 kids loved them as well. I will be keeping this recipe and having it again soon. Maybe not for my anniversary though. Thanks for sharing your recipes. Can’t wait to try some more.
Yay! LOVE hearing family success stories
Thanks so much for sharing, Theresa!
I know you’ve gotten a lot of good tips on the corn tortillas falling apart. My mom does the quick fry then roll which works great but I don’t like the additional grease. My aunt warms some enchilada sauce and puts the tortillas in there briefly to soften them up. I like this way better because it’s less fat and more enchilada sauce
On another note I tried your Coconut Pineapple ice cream recipe. It tastes like summer vacation. My hubby and little one can’t get enough. Thanks!
Enchilada tips are always welcomed, Alix. Thanks for sharing.
Glad you enjoyed the ice cream too
I will be making this before the week is out. I’ve found that if I warm the tortillas and then dip in the enchilada sauce, they don’t seem to fall apart. Give it a try. Take care.
Thanks for the suggestion, Kelley — I hope you enjoy the enchiladas!
I’ve read your post on the fish tacos about your trips to Ensenada. Well, in case you haven’t heard of Mexicali, capital city of Baja, they make their enchiladas by passing (not soaking) the corn tortillas through the red chili sauce, then quick frying them in a hot pan with some cooking oil. The sauce not only keeps them from breaking but it also adds flavor to the filling. I personally prefer the enchiladas filled with a mixture of queso fresco, chopped onion and cilantro to either chicken of beef enchiladas. I top mine with shredded iceberg lettuce and more cheese (fresco, cotija or some of the filling mixture). Just a matter of personal preference.
Thank, Ivette, for the suggestion. I have been through Mexicali a time or two, but never have tried the enchiladas. Come to think of it, I don’t think I ever have had enchiladas in Mexico or Baja — just in the states. Your preparation and filling sounds yummy
We’re halfway through making your enchiladas, and our kitchen already smells AMAZING! Can’t wait until they’re done. Yummy!!
Yay! I hope you enjoyed them, Lindsay!
They were sooo delicious (both last night and for lunch today!!!) Thanks Lacey
I can definitely agree they make a tasty lunch as left-overs as well
Thank you so much for the new addition to my collection of recipes. I made this last night for my husbands 50th Birthday Party and he swears they are the best he has ever eaten! Great Job!
Yay! That makes me so happy to hear, Cathy! Thanks for sharing — and happy birthday to your husband!
I have not tried these yet, but I am a huge lover of Mexican food and I love to make enchiladas. I don’t typically bake mine, but I am definitely going to try this recipe.
Then I smother with green chili, cheese, etc. To freeze I wrap each individually in plastic wrap and put them in a large freezer ziplock. When ready to eat defrost, heat and smother! Try it! The tortillas turn out amazing.
A tortilla trick I use is really healthy (HA) but awesome: heat some veggie oil (about 1/2 inch deep)in a small pan and when the oil is hot soak the tortilla in the oil–turning once. This is just to soften them up NOT to make them crispy. Drain between 2 paper towels.
I then stuff them with my secret recipe and when ready to serve I microwave them to just melt the cheese–no baking required thus shells intact.
Sounds great, Laura. Thanks for sharing!
i just made this for a few friends last weekend…it was a BIG hit! yum yum….and no judgement on cooking the chicken in the sauce.
it was SO moist and tender!
thanks for sharing.
Thanks for the no judging, Anna. Totally appreciated
I’m glad you all enjoyed the enchiladas — always love to hear that!
I’m a college student so I don’t really have the time or determination to cook intense meals haha. My boyfriend is a picky eater and usually doesn’t like mexican food but he loved this recipe! I used store bought rotisserie chicken that I had left over and shredded it. I also added frozen corn. Turned out amazing! Thanks for the recipe :]
Yay, Hama! So glad it turned out for you. Great use of a rotisserie chicken for sure.
I am sure someone has mentioned frying the tortillas lightly in a very small amout of oil before filling and rolling. You have to do that to make them pliable (and personally I think the oil adds a little coating to standup to the sauce). We make this dish using canned enchilada sauce. That is why you should look for a sauce made either in Mexico or Texas with New Mexico and AZ close behind. Nothing wrong with canned sauce. Also, make sure you cover the entire dish with sauce, including the ends so they do not burn or get so hard you can’t eat them – waste not want not when eating this dish. Yum! We can jam 13 or 14 rolled corn tortillas in there.
Thanks for the tips!
Not sure if anyone has asked this yet, but at what point is it best to freeze them?
Hi Shannon! Good question. For my personal chef business, I have found the enchiladas freeze better if I bake them first. I make them exactly as I would if I were going serve them except I don’t put any sauce or cheese on top. After baking, let them cool, wrap and freeze. Freeze the sauce separately. Though, I’m always happy to hear suggestions
THESE WERE AWESOME!! I actually tripled the recipe because I had a lot of company and I got triple the compliments. I used red tortillas and brushed a heavy coat of olive oil on them before I put them into the oven. I had no problem with splitting or falling apart. I fanned out about 7 – 8 tortillas (like a card hand) at a time on a very damp flour sack towel and microwaved them for 20 seconds before I filled them. I was able to make 20 and I used a 9 x 13 and a 7 x 11. I’ll be making these again… and again…
Yay! Thanks for sharing, Donna!
Thank you so much for sharing this recipe, and thank you to whoever pinned this so I could find it! Ha!
When my husband makes enchiladas, he runs them through a pan of warmed canola oil, which helps so much in preventing them from cracking and falling apart! He taught me the trick back when I was tackling flautas and they kept breaking into one million pieces.
Karly @ Three in Three recently posted..I Thought I’d Never Say…
Thanks for the tip, Karly!
Ok I am new to cooking so you’ll have to excuse me if this question sounds ignorant. So you can cook the chicken in the enchilada sauce and the leftover sauce in the pan is safe to use? Again sorry if this sounds dumb as I am new to cooking.
Hi Nicole! No need to apologize! I think it’s always smart to error on the side of safety when cooking, so I don’t mind this question one bit. Cooking the chicken in the enchilada sauce and then reusing the sauce for the enchiladas is safe in this case because the chicken is thoroughly cooked and brought to the necessary temperatures for safe consumption in this recipe. Just think of it like a soup that you’d be able to reuse the “sauce” for if you cooked the chicken in it. I hope that help explain it for you. Please let me know if you have any more questions!
Thank you for posting this delicious recipe, I used flour tortillas and otherwise followed your recipe to a “T” huge hit in my house!
Thanks for sharing, Leslie. So glad you enjoyed them
I made these last night and they turned out perfectly! I pan fried the tortillas in a little cooking oil and they all stayed together. Thanks for the recipe!
Yay! Glad you liked them, Caitlin
I made these for a few friends of mine and they turned out AMAZING. This was my first time making enchiladas so I was a bit nervous. I loved that you cook the chicken in the sauce…makes everything all the more flavorful. I’m definitely making these again and again !!
Yay! Thanks for sharing, Mariam