Shredded Chicken Enchiladas
Try this Shredded Chicken Enchiladas recipe, or contribute your own.
Try this Shredded Chicken Enchiladas recipe, or contribute your own.
- cooking spray
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese divided
- 1 cup shredded monterrey jack cheese divided
- 1 can (1 1/2 cups) enchilada sauce (i use mild)
- kosher salt to coat the chicken
- ground black pepper to coat the chicken
- 2 boneless, skinless chicken breasts
- 1/2 cup plus 1 tbsp. fresh cilantro roughly chopped, divided
- 2-4 tbsp. vegetable oil for quickly frying the tortillas
- 12 6- inch corn tortillas
- optional: sour cream for garnish
- Carbohydrate 1.2644175 g
- Cholesterol 103.09 mg
- Fat 12.4709175 g
- Fiber 0.0524999976158142 g
- Protein 35.622395 g
- Saturated Fat 7.360685 g
- Serving Size 1 1 -6 (154g)
- Sodium 282.09925 mg
- Sugar 1.21191750238419 g
- Trans Fat 0.960235000000001 g
- Calories 267 calories
Step-by-step
- 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.
- Transfer the shredded chicken to a large bowl.
- Add half the enchilada sauce, ½ cup each of the Monterrey jack and 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 20-30 seconds until pliable and warm. Alternately, lightly fry each tortilla quickly in a skillet using 1 tbsp. of the vegetable oil. Quickly pat dry and then roll as directed.
- Using cooking spray (or olive oil), grease a 9-inch x 13-inch baking dish.
- Spoon about ⅔ 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 exposed tortillas with cooking spray (or brush lightly with olive oil).
- 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 from 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.
My Go-To Comfort Food: Shredded Chicken Enchiladas
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, whipping up something from scratch often feels impossible. But there's nothing quite like the comforting warmth of a home-cooked meal, especially when it's something as satisfying as enchiladas. That's where my favorite recipe comes in – my go-to Shredded Chicken Enchiladas. This dish is a true lifesaver on busy weeknights, striking a perfect balance between flavor, ease of preparation, and the ability to be prepped ahead of time.
The beauty of this recipe lies in its simplicity. It's surprisingly quick to make, even when juggling multiple responsibilities. The shredded chicken, simmered in a flavorful enchilada sauce, becomes the star of the show. I love using a mild enchilada sauce to keep things family-friendly, but feel free to adjust the spice level to your preference. The creamy Monterey Jack and sharp cheddar cheese blend perfectly, adding a delightful richness to each bite. The corn tortillas, warmed and softened, act as the perfect vessel for all the deliciousness.
What I Love Most:
Convenience: This recipe is incredibly flexible. The chicken can be cooked and shredded ahead of time, allowing for quicker assembly when the time comes. This is perfect for those nights when I'm completely swamped with work or have a jam-packed schedule.
Flavor: The blend of the savory chicken, spicy enchilada sauce, and melty cheese is truly unbeatable. It's a dish that pleases everyone, from my picky eaters to my husband, who always appreciates a hearty and flavorful meal.
Make-Ahead Potential: Once assembled, the enchiladas can be covered and refrigerated for a day or two, ready to be popped in the oven whenever you have a free moment. This makes them ideal for meal prepping and ensures a stress-free dinner on a hectic night.
Family Favorite: My kids adore enchiladas. It's one of the few dishes I can make where there’s no complaining about picky eating. The familiar flavors and comforting textures make it a family favorite, and it's a dish we all look forward to.
Beyond the Basics:
While the basic recipe is fantastic as is, I often like to experiment and add my own personal touch. Sometimes, I'll add a sprinkle of cumin or chili powder to the chicken mixture for a more robust flavor profile. Other times, I'll incorporate black beans or corn for extra texture and nutrients.
Serving Suggestions:
A dollop of sour cream adds a delightful tanginess, while a sprinkle of fresh cilantro brings a burst of freshness to the dish. A side of Mexican rice or a simple salad completes the meal perfectly, creating a balanced and satisfying culinary experience.
Conclusion:
My Shredded Chicken Enchiladas are more than just a recipe; they're a symbol of comfort, convenience, and family. It’s a dish that brings a sense of warmth and satisfaction to our busy lives. The ease of preparation, the delicious flavors, and the ability to prepare it ahead of time make it a true staple in our home. Whether it’s a weeknight dinner or a casual get-together with friends, these enchiladas never fail to impress. It’s a testament to the power of simple ingredients and a little bit of love, all brought together in a dish that nourishes the body and the soul.
So next time you’re facing a time crunch or craving a comforting meal, give my Shredded Chicken Enchiladas a try. They’re guaranteed to become a new favorite in your kitchen, too!
