These shredded chicken enchiladas are my absolute favorite enchilada recipe. Follow my easy enchilada recipe and helpful tips to learn how to not only make the best chicken enchiladas ever but also how to perfectly shred chicken and make a delicious homemade enchilada sauce in just 10 minutes!
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 chicken fajitas with steak or chicken and some really good frozen 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).
Growing up in Southern California, I was raised to like the auténtico type stuff to be made for me by the experts -- like chiles rellenos, carne asada, chili verde, chilequiles, machaca, huevos 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**
Oddly enough, 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 waaaay too much cheese to their enchiladas.
I know, I know...and the problem with that is....? True: cheese does tend to make everything better. But, I wanted to make an enchilada recipe at home that had more meat and was healthier -- yet just as tasty.
So, I started to make my own shredded chicken enchiladas at home. And they're amazingly delicious. They've easily become a favorite in the house and on the blog.
How To Make Shredded Chicken
Ever wondered how to cook chicken so it can be shredded? I think you'll think you’ll be shocked at how easy it is. I share all about how to make crockpot shredded chicken in a different post if yu'd rather use a slow cooker.
All you need to do is cook the chicken all the way through so it can be pulled apart using two forks. Then, use one fork to hold the chicken steady and the other fork to pull away or shred the chicken. You’ll have shredded chicken in no time. I’ve also seen people add chicken to food processors to shred, but I’ve never needed to. Here are the steps broken out so you see how easy it is to make shredded chicken enchiladas:
- Make my 10 Minute Homemade Enchilada Sauce (for realz: ONLY 10 minutes and you've got deliciousness right here).
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Sprinkle sea salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce.
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Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes.
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Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
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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.
And poof: delicious, easy, and healthy shredded chicken.
Corn vs. Flour Tortillas For Enchiladas
I prefer homemade corn tortillas over flour in general, but that is my preference. Flour tortillas tend to be less healthy, as they often contain refined flours and lard, but that isn’t always the case. You can also very easily make your own homemade corn tortillas so I def prefer corn.
Making enchiladas with flour tortillas can also lead to a more doughy texture in your enchiladas. While it doesn’t bother me, it is something to consider. At the end of the day, you can choose whatever makes you happy 🙂
A note on using cassava flour tortillas for enchiladas: Do it! In addition to high quality corn tortillas, I recommend trying out cassava flour tortillas as well -- they hold up much better than your typical corn tortilla and don't fall apart when you're baking them.
What You Need To Make Enchiladas
To make chicken enchiladas, luckily, you don’t really need that much at all. Most shredded chicken enchilada recipes are shockingly simple and super easy to put together. Think of them like a casserole with little enchiladas.
Here’s what you’ll need to make shredded chicken enchiladas:
- A casserole dish (could use rimmed baking sheet in a pinch)
- Enchilada sauce - you can buy pre-made, but I highly recommend making your own. It’ll just take you about 10 minutes extra. Here's my homemade enchilada sauce recipe if you wanna try it for yourself.
- Tortillas - I recommend these homemade corn tortillas, but I may be partial 😉 I also think cassava flour tortillas are AMAZING in enchiladas.
- The main ingredients: chicken, cilantro, and cheese
That’s pretty much it. Told ya they are simple!
How To Make Shredded Chicken Enchiladas
- Make my 10 Minute Homemade Enchilada Sauce (for realz: ONLY 10 minutes and you've got deliciousness right here).
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Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep skillet and heat to a boiling over medium-high heat.
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Sprinkle sea 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.
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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.
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Transfer the shredded chicken to a large bowl. Add half the enchilada sauce from the pan with the chicken, half the Monterrey jack and half the cheddar cheeses and the ½ cup of cilantro to the shredded chicken. Stir to combine.
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Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 15-20 seconds until pliable and warm.
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Grease a 9-inch x 13-inch casserole dish with olive oil. Spoon about ⅓ cup of the chicken mixture along the center of a tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas, and add them all to the casserole dish.
- Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.
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Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
How To Soften Corn Tortillas For Enchiladas
This is a great question and causes a lot of debate. For the longest time, I never knew how to soften tortillas for enchiladas. The last thing you want is to make these delicious enchiladas only to have the tortillas completely fall apart as you try to wrap them up. Here are some ways to soften corn tortillas for enchiladas so you can avoid such a travesty:
- Buy high quality tortillas or make them yourself - store bought tortillas have a tendency to already be quite dry so pass on those if you see them.
- Wrap them in a damp paper towel or kitchen towel and microwave for 15 seconds to soften.
- Quickly fry in olive oil to saturate and soften.
- Dip into enchilada sauce before rolling into enchiladas.
- Brush with olive oil.
Any and all of these options will work - it really just depends on your preference. Personally, I just use either high quality store bought tortillas (that feel soft at the store) or use homemade corn tortillas recipe, then I heat them in the microwave to soften, and I also brush with olive oil (the way I've written it in the recipe).
How To Make Homemade Enchilada Sauce
OMG please please PLEASE make your own enchilada sauce. It’s unreal good and makes SUCH a difference in the flavor and texture of your enchiladas. Plus it literally will take you 10 extra minutes to make and doesn’t require a ton of ingredients. I used to use the canned stuff and, now, I'm a total homemade enchilada sauce convert.
Here’s how to make homemade enchilada sauce:
- In a large skillet, heat olive oil over medium-high heat. Add in the fresh tomatoes and garlic, and stir to combine and reduce heat to medium. Stir constantly and cook for 4-6 minutes, until the tomatoes become softened.
- Stir in the tomato paste, low sodium chicken broth, chili powder, onion powder, cumin, oregano, sea salt, pepper into the skillet, and continue to cook over medium-high heat for 5 minutes until slightly thickened.
- Transfer to a blender or food processor and blend until smooth. Done!
I have a whole post just on this very awesome enchilada sauce if you'd like to check it out for yourself!
3 OTHER HEALTHY ENCHILADA RECIPES
I love this Shredded Chicken Enchiladas recipe because it’s actually so easy to adapt, depending on your current cravings but it’s also a great way to use up whatever leftovers you have in the fridge. Here are a few more enchilada recipes
SPICY QUINOA AND BLACK BEAN VEGAN ENCHILADAS
This Spicy Quinoa and Black Bean Vegan Enchiladas is my go-to when I want to satisfy my craving for enchiladas while still eating clean. This vegan enchiladas recipe also features a super easy 10-minute Vegan Red Enchilada Sauce. So tasty and so satisfying. Not only is it good for you, but it also takes only 35 minutes to make. Pretty awesome, right?
GROUND BEEF ENCHILADAS
Nothing makes me happier than when I find a way to make healthier versions of my favorite restaurant meals. If you’ve already tried making some of my other enchilada recipes and loved them, it’s time you give these Ground Beef Enchiladas a try, too. They are super easy to make and pack a flavorful bite!
How To Freeze Chicken Enchiladas
This shredded chicken enchiladas recipe also freezes very well and is pretty easy to reheat. To freeze, follow these simple steps:
- Follow this recipe through all the directions up to adding the enchilada sauce back over the tortillas
- Wrap the casserole dish tightly in plastic wrap and place in the freezer to freeze.
- Alternatively, you can place the rolled enchiladas out on a baking sheet lined with parchment paper, place in the freezer, and then freeze completely. Then, place the single frozen rolled enchiladas into a freezer safe resalable bag, and freeze together (this makes it so the enchiladas don't stick to each other.
- Freeze the enchiladas and the sauce separately so they don't get super soggy when you thaw them.
- When ready to cook, you can reheat frozen casserole of enchiladas in a preheated oven at 350 degrees F until heated though, then add the thawed enchilada sauce and continue the recipe from the instructions.
Next time you wanna try your hand at making your own enchiladas, let me know how it goes!
Shredded Chicken Enchiladas
Equipment
- Skillet
- blender
- casserole dish
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For The Shredded Chicken Enchiladas:
- 2 cloves garlic, minced
- 2 cups homemade enchilada sauce
- ½ tsp. sea salt, to coat the chicken
- ¼ tsp. ground black pepper, to coat the chicken
- 2 large boneless skinless chicken breasts
- ½ cup cheddar cheese, shredded, divided
- ½ cup Monterrey jack cheese, shredded, divided
- ½ cup fresh cilantro, roughly chopped, divided (plus more for garnish)
- 12 6-inch corn tortillas (or cassava flour tortillas)
- optional: greek yogurt for garnish
For The Homemade Enchilada Sauce:
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 3 large tomatoes on the vine, diced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. onion powder
- ½ tsp. dried oregano
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 tbsp. tomato paste
- 1 ½ cups low sodium chicken broth
Instructions
To Make the Homemade Enchilada Sauce:
- In a large skillet, heat olive oil over medium-high heat. Add in the fresh tomatoes and garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.
- Stir in the remaining ingredients (tomato paste, low sodium chicken broth, chili powder, onion powder, cumin, oregano, sea salt, and black pepper) into the skillet, and continue to cook over medium-high heat for 5 minutes until slightly thickened.
- Transfer to a blender or food processor and blend until smooth.
To Make the Shredded Chicken Enchiladas:
- Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling over medium-high heat.
- Sprinkle sea 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.
- Transfer the shredded chicken to a large bowl. Add half the enchilada sauce from the pan with the chicken, half the Monterrey jack and half the cheddar cheeses and the ½ 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 15-20 seconds until pliable and warm.
- Grease a 9-inch x 13-inch casserole dish with olive oil. Spoon about ⅓ cup of the chicken mixture along the center of a tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.
- Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden and cheese is melted.
Video
Nutrition
This post contains affiliate links for the kitchen items I use regularly and highly recommend.
Donna Compton
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...
Lacey Baier
Yay! Thanks for sharing, Donna!
Shannon
Not sure if anyone has asked this yet, but at what point is it best to freeze them?
Lacey Baier
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 🙂
cheep3r5
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.
Lacey Baier
Thanks for the tips!
Hama
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 :]
Lacey Baier
Yay, Hama! So glad it turned out for you. Great use of a rotisserie chicken for sure. 😉
Anna Claire
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.
Lacey Baier
Thanks for the no judging, Anna. Totally appreciated 🙂
I'm glad you all enjoyed the enchiladas -- always love to hear that!
Laura
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.
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. :)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.
Lacey Baier
Sounds great, Laura. Thanks for sharing!
cathy
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!
Lacey Baier
Yay! That makes me so happy to hear, Cathy! Thanks for sharing -- and happy birthday to your husband!
Lindsay
We're halfway through making your enchiladas, and our kitchen already smells AMAZING! Can't wait until they're done. Yummy!! 🙂
Lacey Baier
Yay! I hope you enjoyed them, Lindsay!
Lindsay
They were sooo delicious (both last night and for lunch today!!!) Thanks Lacey 🙂
Lacey Baier
I can definitely agree they make a tasty lunch as left-overs as well 🙂
Ivette
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.
Lacey Baier
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 🙂
Kelley Coffey
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.
Lacey Baier
Thanks for the suggestion, Kelley -- I hope you enjoy the enchiladas! 🙂
Alix
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!
Lacey Baier
Enchilada tips are always welcomed, Alix. Thanks for sharing.
Glad you enjoyed the ice cream too 🙂
Theresa
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.
Lacey Baier
Yay! LOVE hearing family success stories 🙂 Thanks so much for sharing, Theresa!
alma barron
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.
Lacey Baier
Hi Alma! Thanks for the recipe! I'll love to try it out 🙂
carina
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!
Lacey Baier
What a compliment! I'm so happy you guys enjoyed it 🙂
Sumaya
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!!!
Lacey Baier
Yay! Thanks so much for your interest in my site, Sumaya! I'm glad you are enjoying it 🙂