Easy Shredded Chicken Enchiladas
A simple, comforting dish that comes together with pantry staples. Shredded chicken is wrapped in tortillas, smothered in a flavorful enchilada sauce, and finished with melted cheese. It’s easy to prep ahead, family-friendly, and surprisingly flexible for leftovers.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas (softened)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped (optional)
- 1/2 cup sour cream or yogurt (optional for serving)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. If you’re using whole tortillas, soften them a bit to prevent tearing—warm them in a microwave or on a skillet with a damp towel.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until it’s translucent and a touch caramelized, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the ground cumin, smoked paprika, salt, and black pepper. Let the spices bloom for about 30 seconds, then stir in the shredded chicken and half of the enchilada sauce. Mix well and heat through. If you want a creamier filling, fold in a splash of sour cream.
- Warm the tortillas just until pliable. Spoon a generous amount of filling onto each tortilla and roll tightly. Place each rolled enchilada seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the shredded cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the sauce is heated through. If you like the cheese a little extra golden, broil for 1-2 minutes at the end, watching closely.
- Remove from the oven and let rest for about 5 minutes. Garnish with chopped cilantro and dollops of sour cream or yogurt if you like. Serve warm.