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Shredded Chicken Enchiladas
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Main Dish
Cuisine:
Mexican
Servings:
8
servings
Ingredients
▢
8
Corn and flour tortillas
▢
1
large onion
-
diced
▢
1
tablespoon
canola oil
▢
2
cups
cooked chicken
-
shredded
▢
40
ounces
enchilada sauce
-
2 (20 ounce) cans
▢
16
ounces
cheddar cheese
-
shredded
▢
2
green onions
-
sliced
Instructions
Grill tortillas until lightly charred on one side; set aside.
In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
Add onion and sauté until translucent and lightly browned, about 5 minutes.
Remove onion from skillet; set aside.
Add enchilada sauce to skillet and warm over medium low heat.
Place a thin layer of sauce in the bottom of a 13x9 casserole dish.
Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
Roll up the enchilada and place it, seam side down, in the casserole dish.
Repeat with remaining tortillas.
Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
When ready to eat, bake at 350 for 30 minutes.
Top with sliced green onions.
Notes
Add Cilantro:
Top with sour cream, avocado or your favorite hot pepper sauce.
Short cut tip:
Buy and use a rotisserie chicken from the grocery store when making these easy enchiladas.
Trick:
Make sure you grill the tortillas. Using a gas cooktop, or grill pan or even a
frying pan
to make the same slightly charred flavor.
Fresh Lime:
Lime juice gives a nice fresh flavor burst.
Dietary consideration tip:
Indeed try using a gluten-free tortillas or low salt tortillas and sauce when making these enchiladas.