Easy Shredded Chicken Enchiladas

Ah, my glorious Easy Shredded Chicken Enchiladas recipe. What can I say? It’s cheesy. It’s spicy (or not, if you’re feeling mild today), and it’s all wrapped up in a warm, soft tortilla. This isn’t just a dish, it’s a party on your plate. Perfect for Sunday dinners with family or that random Wednesday when you just need your soul hugged by food. Trust me, make it once and you’ll keep coming back for more.

So, about these beauties… Let me tell you, when I make these, everyone in my family knows there’s a good dinner ahead. Picture this: my husband (the self-proclaimed enchiladas critic) lights up when he spots this dish baking away. They’ve become such a regular at our table that no dinner feels complete without battling for the last cheesy enchilada. Seriously, you can’t go wrong here.

Why You’ll Love This Easy Shredded Chicken Enchiladas

– It’s like a hug wrapped in a tortilla. Who doesn’t need that?
– One-pan wonder. Less washing up, more eating enchiladas.
– Customizable for any taste – spicy, cheesy, or veggie-packed.
– Leftovers? More like, bonus lunch.

How to Make It

Okay, pal, here’s the lowdown. Start by preheating your oven, because you don’t want those tasty enchiladas waiting, right? Grab some rotisserie chicken and shred it like your life depends on it (because it kinda does at this point). Toss that chicken in a bowl with enchilada sauce and cheese. Roll it all up snug in tortillas — my pro-tip: don’t overstuff, or you’ll have a gooey mess, not that anyone’s complaining… Pour more enchilada sauce on top — don’t be shy — and sprinkle what feels like half of Wisconsin’s cheese production. Bake until bubbly, golden, and smelling like a food fiesta.

Ingredient Notes

– Enchilada Sauce: This saucy magic is what ties everything together. Too spicy, just add a touch of cream.
– Cheese: No such thing as too much cheese. Seriously, pile that stuff high.
– Tortillas: Corn tortillas keep it classic, but I often play it wild and use flour, don’t judge.

Recipe Steps:
1. Preheat oven to 375°F (190°C).
2. Shred enough rotisserie chicken to fill those tortillas.
3. Mix shredded chicken with a decent splash of enchilada sauce and a handful of cheese.
4. Roll chicken mixture in tortillas, place seam-side down in a baking dish.
5. Cover with extra enchilada sauce and, remember, more cheese!
6. Bake until golden and bubbling, roughly 20-25 minutes.

What to Serve It With

You can’t go wrong with some chips and salsa. A nice cold margarita wouldn’t be bad either, just saying…

Tips & Mistakes

Mind the cheese, folks — burn prevention is key (totally haven’t done that, uh-huh). Don’t skip the sauce, otherwise it’s dry city.

Storage Tips

No shame in refrigerator breakfast enchiladas. Just slap some foil on leftovers, and they hold up well for a few days. Reheat in an oven to bring back that melty perfection, or munch cold if that’s your style. We won’t judge.

Variations and Substitutions

When the fridge is empty, veggies are your friend. Throw in some peppers or corn. Swapping the chicken for beans makes this a vegetarian delight. Once, I even tried it without cheese (don’t recommend), but spicy salsa saved the day.

Frequently Asked Questions

Easy Shredded Chicken Enchiladas

Delicious, cheesy shredded chicken enchiladas made with a simple homemade sauce, perfect for busy weeknights.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups shredded cooked chicken
• ▢ 1.5 cups shredded cheddar cheese
• ▢ 12 count corn tortillas softened
• ▢ 1 cup enchilada sauce homemade or store-bought
• ▢ 0.25 cup chopped cilantro optional garnish

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Dip each tortilla in enchilada sauce to coat both sides.
• Fill each tortilla with shredded chicken and a sprinkle of cheddar cheese, then roll tightly.
• Place rolled tortillas seam-side down in a baking dish.
• Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and bubbly.
• Garnish with chopped cilantro before serving.

Notes

For a spicier version, add diced jalapeños in the filling or top with hot sauce before serving.