How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shredded Chicken Enchiladas?

You need 11 ingredients. The key ingredients include: 2 cloves Garlic, Minced, 1 whole Can (1 1/2 Cups) Enchilada Sauce (I Use Mild), 5 pinches Kosher Salt, 5 pinches Ground Black Pepper, and more.

Is Shredded Chicken Enchiladas suitable as meat & poultry?

Yes, Shredded Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Shredded Chicken Enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Chicken Enchiladas Recipe

Name: Shredded Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic, Minced; 1 whole Can (1 1/2 Cups) Enchilada Sauce (I Use Mild); 5 pinches Kosher Salt; 5 pinches Ground Black Pepper; 2 whole Boneless, Skinless Chicken Breasts; 1 cup Shredded Cheddar Cheese, Divided; 1 cup Shredded Monterey Jack Cheese, Divided; 1/2 cups Plus 1 Tablespoon Of Fresh Cilantro, Roughly Chopped, Divided; 12 whole 6 Inch Corn Tortillas; 1 container Cooking Spray; Optional Garnishes: Sour Cream, Chopped Cilantro, Etc

1

Preheat oven to 425 degrees F.

2

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling.

3

Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce.

4

Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes.

5

Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

6

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 on Related Link).

7

Transfer the shredded chicken to a large bowl.

8

Add half of 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.

9

Stir to combine.

10

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm.

11

Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish.

12

Spoon about 1/3 cup of the chicken mixture along the center of the warm tortilla.

13

Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down.

14

Repeat with remaining tortillas.

15

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil).

16

This will help the tortillas turn golden in the oven and will also help keep them from cracking.

17

Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

18

Reduce the oven temperature to 400 degrees.

19

Remove the baking dish from the oven.

20

Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.

21

Sprinkle with the remaining 1 Tablespoon of fresh cilantro.

22

Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes.

23

Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

24

Remove from the oven and let stand 5-10 minutes prior to serving.

25

Feel free to add a dollop (or two!)

26

of sour cream and some more chopped cilantro for a garnish if youd like.

27

Enjoy!

Shredded Chicken Enchiladas

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