What is the secret to good enchiladas?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll . This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Are enchiladas better with corn or flour tortillas?

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

How do you cook real good chicken enchiladas?

Grande Chicken Enchiladas Microwave - Poke holes in the film and cook for 3:30 - 4:30 minutes, let sit for 1 minute before removing. ... Oven - Remove the film and cook at 400° for 28-32 minutes. Air Fryer - Remove the film and cook at 375° for 10-12 minutes. More items...

Is it better to cook enchiladas covered or uncovered?

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

What is the best melting cheese for enchiladas?

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

How to stop enchiladas from going soggy?

Make sure to use a thick, sturdy sauce to layer between the tortillas. You can also lightly toast the tortillas before assembling them to prevent them from getting too soggy. Should you fry corn tortillas for enchiladas? Frying tortillas implies making them crispy, which you don't want to do.

What kind of tortillas do Mexican restaurants use for enchiladas?

Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.

What is traditional enchilada sauce made of?

Instead, all the rich and savory flavors come from only a handful of ingredients – dried chiles, garlic, salt and Mexican chocolate. (Check out this easy enchilada sauce recipe for a 10-minute version made with easy-to-find pantry ingredients like chili powder, tomato paste and broth.)

Should enchiladas be with or without foil?

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking .

How do you know when enchiladas are done in the oven?

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted . Let stand 5 minutes before serving.

Does enchilada sauce go inside or on top?

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down. Cook in the oven for 15 minutes or until the cheese has fully melted.

How do you keep enchiladas from getting hard on the bottom?

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas . This keeps the tortillas from sticking to the pan or getting tough on the bottom.

How do you make enchiladas crispy and not soggy?

Bake the enchiladas before adding sauce Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

Shredded Chicken Enchiladas Recipe - Easy Chicken Recipes (2024)

Home Chicken Dinners Shredded Chicken Enchiladas

Becky HardinPosted:6/25/2023Updated:6/25/2023

4.56 from 221 votes

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These Shredded Chicken Enchiladas are made with cooked rotisserie chicken for a hearty and flavorful meal. They are cheesy, creamy, and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!

Shredded Chicken Enchiladas Recipe - Easy Chicken Recipes (1)

What’s in Rotisserie Chicken Enchiladas?

These chicken enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. They’re ooey and gooey and most important – easy.

Butter + Flour: We lightly cook unsalted butter and all-purpose flour together to create a roux that will thicken the sauce.
Enchilada Sauce: A pantry staple that provides a good base of flavor with minimal effort.
Chicken Broth: Gives the sauce body and flavor.
Spices: Kosher salt, black pepper, cumin, and chili powder enhance the flavor of these enchiladas.
Canola Oil: A great high smoke point neutral oil to cook the onions without burning them.
Onion: Adds an earthy, slightly sweet flavor.
Diced Green Chiles: Tender and mild peppers with just a hint of heat.
Shredded Cooked Chicken: The best easy hack! I used rotisserie chicken, but any leftover cooked chicken will work, so check your freezer!
Sour Cream: Makes the filling creamy and delicious.
Cheese: Queso fresco and Monterey Jack are mild, buttery, fresh-tasting cheeses that compliment the robust enchilada sauce well.
Tortillas: I like to use flour tortillas, but corn also work.
Cilantro: The perfect fresh garnish for these enchiladas.

Pro Tip: If your tortillas are too hard to roll, pop them in the microwave for a few seconds. Always does the trick!

Variations on Easy Chicken Enchiladas

These easy chicken enchiladas are so versatile. Try swapping the red enchilada sauce for green for a brighter flavor. For spicier enchiladas, swap the green chiles for jalapeños. For a healthier swap, use Greek yogurt in place of the sour cream or try cauliflower or cassava flour tortillas.

Shredded Chicken Enchiladas Recipe - Easy Chicken Recipes (2)

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What’s the secret to good enchiladas?

The secret to good enchiladas is to use quality ingredients and to gently warm up the tortillas to make them more pliable.

Should I use flour or corn tortillas for enchiladas?

Corn tortillas are the traditional choice, but I prefer flour tortillas because they are easier to roll.

Can you make enchiladas ahead of time, or do they get soggy?

You can make enchiladas ahead of time, but I recommend leaving the enchilada sauce and cheese off until you’re ready to bake them. That will keep them from getting soggy.

Do you have to soften tortillas for enchiladas?

No, but I highly recommend it. Softening the tortillas makes them easier to roll and less prone to breaking.

How do you keep tortillas from getting soggy in chicken enchiladas?

I always recommend filling the tortillas right before baking to keep them from getting soggy, but you can also lightly fry the tortillas on both sides for about 10 seconds in oil to create a barrier that will prevent the tortillas from soaking up too much liquid.

Should you bake enchiladas covered or uncovered?

I recommend baking these enchiladas uncovered. This helps prevent them from getting soggy and allows the cheese to brown in the oven.

Shredded Chicken Enchiladas Recipe - Easy Chicken Recipes (4)

How to Store and Reheat

Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.

How to Freeze

Freeze chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I suggest serving rotisserie shredded chicken enchiladas with a side of black beans with lime, to add a burst of citrus and some veggie power to this rich and creamy dish. Some chicken flavored rice would also be delicious.

Shredded Chicken Enchiladas Recipe - Easy Chicken Recipes (5)

More Chicken Enchilada Recipes We Love

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Healthy Chicken Enchiladas
Creamy White Chicken Enchiladas
Sour Cream Chicken Enchiladas
Green Chile Chicken Enchiladas
Chicken Enchilada Casserole
Chicken Enchilada Skillet

4.56 from 221 votes

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: 10 minutes minutes

Cook: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 enchiladas

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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

Equipment

9×13 Baking Pan

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.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Add the enchilada sauce, broth, salt, and pepper, and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
In a large pan, heat the oil until shimmering. Add the onions and cook, stirring, for 5-7 minutes, or until translucent.
1 tablespoon canola oil, 2 yellow onions
Stir in the diced green chilies, cumin, chili powder, and chicken.
4 ounces diced green chiles, 3 cups shredded cooked chicken, 1 tablespoon ground cumin, 1 teaspoon chili powder
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.
6 ounces queso fresco, 1 cup sour cream, 16 ounces freshly shredded Monterey jack cheese
Remove the enchilada sauce mixture from the heat. Spread ½ cup of the sauce in the bottom of a 9×13-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.
8 large flour tortillas
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.
¼ cup fresh cilantro

Notes

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.

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.

Nutrition Facts

Shredded Chicken Enchiladas Recipe

Amount Per Serving (1 enchilada)

Calories 596Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 20g125%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 129mg43%

Sodium 1294mg56%

Potassium 374mg11%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 6g7%

Protein 36g72%

Vitamin A 1268IU25%

Vitamin C 8mg10%

Calcium 645mg65%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Mexican

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Meet Becky Hardin

Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.

Reader Interactions

Leave a Review

Marie Elene says
Posted on 6/8 at 8:24PM

Tried this recipe for the family. Quick, easy to follow directions. They all gave it a thumbs up. Thank you!
Reply
- Becky Hardin says
  Posted on 6/10 at 4:20PM
  You’re so welcome!!! I’m glad everyone loved it!
  Reply
Myriam says
Posted on 9/28 at 6:01PM

I’ve made this recipe three times so far . The first two times with red enchilada sauce, and tonight I tried it with green. Both are delicious !! Thank you for sharing !
Reply
- Becky Hardin says
  Posted on 11/3 at 1:30PM
  Thanks for sharing your success with us, Myriam!
  Reply
Ali says
Posted on 1/28 at 3:23PM

These are the first enchiladas I ever made and they came out so good , I haven’t tried any others. I never liked enchiladas till this recipe. It’s actually quite easy and even my picky eaters loved them. Gonna make them again and again, etc.
Reply
- Becky Hardin says
  Posted on 1/29 at 2:41PM
  Thanks for sharing, Ali!
  Reply
Mel P says
Posted on 3/24 at 4:43AM

My son who is a 5th grader made this tonight and it was delicious! Everyone enjoyed it, including both of his brothers. Thank you.
Reply
- Becky Hardin says
  Posted on 3/25 at 11:14AM
  I am sure he did an awesome job!
  Reply
  - Barbara says
    Posted on 8/23 at 1:44PM
    I agree with Barbara. Corn tortilla is enchiladas and white are burritos. So if you use white they are smothered burritos
    Reply
Barbara says
Posted on 8/23 at 8:02PM
Haven’t tried yet. But flour tortillas are burritos and corn tortillas are enchiladas. Or at least thats how I grew up knowing the two different tortillas.
Reply
- Becky Hardin says
  Posted on 8/26 at 1:58PM
  You can modify however you like!
  Reply
Doris Huffman says
Posted on 8/24 at 7:30PM
I’m going to try this recipe, but how many cups is ‘2 yellow onions, diced’? Thx…
Reply
- Becky Hardin says
  Posted on 8/26 at 1:56PM
  1 onion is about two cups!
  Reply
Ali says
Posted on 8/27 at 7:38PM

Can I prepare the night before, and cook the next day?
Reply
- Becky Hardin says
  Posted on 9/3 at 12:36PM
  I would try to avoid it or just not assemble it yet with the tortillas as that could make them super soggy.
  Reply
Judith says
Posted on 10/12 at 12:25PM

I haven’t made this yet. I know it will be a hit!!!
Reply
- Becky Hardin says
  Posted on 10/13 at 9:56AM
  I hope you love it!
  Reply
Helen says
Posted on 7/7 at 6:51AM
We thought this was delicious and especially liked the creaminess of the enchilada filling. Definitely one I’ll be making again!
Reply
- Becky Hardin says
  Posted on 7/7 at 9:03AM
  I’m so happy to hear you loved it, Helen!
  Reply
Barbara Perez says
Posted on 3/12 at 12:22PM
You have really good recipes but the enchiladas are not right. White tortillas are burritos, corn are enchiladas
Reply
- Becky Hardin says
  Posted on 3/12 at 3:33PM
  Hi Barbara, I do mention quite a few places in the post why I chose to use flour tortillas for this recipe over the more traditional corn. I also note that you can use corn if you prefer. Hope this helps clear up any confusion!
  Reply