shredded chicken enchiladas

Stuffed with cheese, pulled chicken, black beans and corn, smothered in a zesty red sauce, and baked until warm and crisp, these easy chicken enchiladas are a perfect weeknight dinner!

Easy Chicken Enchiladas

olive oil

½ of a small onion, diced

garlic,

chicken

cheddar cheese, divided

Monterey Jack cheese, divided

(15 ounce) can black beans,

(11 ounce) can Mexican-style corn

cumin

chili powder

Kosher salt and pepper,

(8-inch) flour tortillas

Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.

In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin and chili powder. Taste and season with salt and pepper, if desired.

Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.

Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.

https://www.youtube.com/watch?v=QvITZCD-W5k

Easy chicken enchiladas are a perfect weeknight dinner! Stuffed with cheese, pulled chicken, black beans and corn, smothered in a zesty red sauce, and baked until warm and crisp, the Mexican-inspired dish is delicious alongside tortilla chips, salsa, guacamole and rice. Add your favorite toppings and enjoy the best chicken enchilada recipe ever -- with minimal effort!

Get the recipe: https://www.theseasonedmom.com/easy-chicken-enchiladas/

Easy Cheesy chicken enchiladas have their own homemade sauce, and are so simple to make! This is one of our all-time favorites!

Cheesy Chicken Enchiladas with Homemade Sauce

chicken breasts

salt

pepper

garlic powder

onion powder

vegetable oil

water

refried beans

cheddar cheese

salsa

garlic, crushed

oregano

basil

black pepper

crushed tomatoes

corn tortillas

Season the chicken breasts, place the vegetable oil...

Season the chicken breasts, place the vegetable oil in a pan, and brown over medium heat.

Once both sides are browned, add 1/2 cup...

Once both sides are browned, add 1/2 cup water to the pan, cover, and finish cooking. When the chicken reaches 165° internal temperature, drain water and shred either by hand or with your mixer.

In a medium saucepan, saute garlic in the...

In a medium saucepan, saute garlic in the vegetable oil for 1 minute over medium heat. Add the rest of the enchilada sauce ingredients, stir well, and reduce heat to low. Cook over low heat, stirring frequently, for about 10-15 minutes.

Heat the refried beans in a small pan...

Heat the refried beans in a small pan and mix in salsa and cheese. Stir the bean mixture into the chicken.

Generously fill tortillas, roll, and place into a...

Generously fill tortillas, roll, and place into a pan that has been prepped with cooking spray, and the bottom covered lightly with enchilada sauce. Top with enchilada sauce, and cover with cheese.

Bake in a preheated 350 degree oven for...

Bake in a preheated 350 degree oven for 30-45 minutes, or until heated through and cheese is bubbly.

A small batch shredded chicken enchiladas recipe that makes four chipotle chicken enchiladas covered in a creamy pepper jack cheese sauce.

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Unsalted Butter

Chili Powder

Garlic Powder

Cumin

tbsp. Chicken Broth

Salsa Verde

Chipotle Pepper in Adobo (finely chopped)

tbsp. Whipped Cream Cheese

Shredded Chicken ((2 cups))

Salt (to taste)

tbsp. All-Purpose Flour

Chicken Broth

Monterey

Sour Cream

Flour Tortillas (6" in diameter)

Cilantro

Make the Shredded Chicken Filling. Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin). Stir to mix the seasonings into the onions and cook for 4-5 minutes until onions are softened.

Add a splash (about 1-2 tbsp.) of chicken broth to the pan. Stir the broth into the onions, scraping up any spices that are sticking to the bottom of the pan.

Stir in salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken. Stir together to thoroughly combine, and cook for 2-3 minutes to warm the chicken through. Set the pan aside and cover with a lid if you have one that fits.

Make the Cheesy Sour Cream Sauce. Melt butter in a small or medium saucepan over medium heat. Whisk in flour, and cook the butter and flour for 1-2 minutes (whisking often) to cook out the raw flour taste. Slowly whisk in the chicken broth about ¼ cup at a time. Once all of the broth is added, let it come to a simmer. Whisk frequently until the liquid is reduced by about ⅓. Whisk in the shredded cheese, one handful at a time, then stir in one tablespoon of salsa verde. Remove the pan from the heat.

Let the cheese sauce cool for a minute or two (it may look a little separated, and that&#39;s ok!), then whisk in the sour cream until fully blended and the sauce is creamy. Season with a pinch of salt to taste.

Build the Chicken Enchiladas. Preheat the oven to 375 F. Spray an 8×8 (or 9×9) oven safe glass or ceramic baking dish with non-stick cooking spray. (Or brush it lightly with olive oil or melted butter.) Spread 1/2 cup chicken mixture down the center of each tortilla. Roll the tortillas up, keeping the shredded chicken enclosed in the center of each one, then place each one seam side down into the prepared baking dish.

Pour sauce over the tops of the enchiladas, covering the surface of each one. Bake (uncovered) for 15 minutes at 375 F.

Remove from the oven and let cool for a minute or two. Serve hot with a sprinkle of fresh cilantro or green onions.

This is a must try recipe!  It is so flavorful!  My whole family loved it!  I will definitely be making it again soon!

WINNER!!! ⭐️⭐️⭐️⭐️⭐️ 6 of 6 family attendees says  5 stars, please make again! I followed comments and added cheese on top. Baked additional 25 minutes to brown and make cheese a little bit crispy. They said it tasted like it was from a restaurant!!

I made the recipe and serving with the game tomorrow.  So, in fridge overnight until then. Fingers crossed they turn out . It's only my 2nd time baking enchiladas and this recipe looked better than the last one. Thanks!

I made this recipe today. Taste wise it is absolutely scrumptious!!! My only issue was that at 15 minutes I didn't have that nice brown color so I left it in the oven longer. I did get the color I wanted at 30 minutes but then I felt the sauce got hard as it cooled down. Not sure if this is how it is supposed to be? How can I get the color and have the sauce a little more runny?

Made these for dinner tonight for my teens.  There was nothing left!  These are better than restaurant enchiladas. I used savory rotisserie chicken and doubled the recipe with smaller tortillas. It made about 12.  They have requested them for dinner again next week.  So happy I found this recipe!  Easy to make ahead on sports nights and pop in the oven when we get home!

Delicious!!  The only thing I did differently was doubled the recipe.   Also, added oregano and sage to chicken, less cumin since my husband is not a fan.  Added oregano to sauce and green onions.  As my husband would say, this recipe is a keeper!

I loved the recipe. I loved that the recipe was for a small batch one could try then expand to fit the need. So many recipes are for a big group that has to be scaled down to size, wasting a lot of time and ingredients.  Who wants to scale a recipe to feed 12 down to 4 so it can be tried beforehand.  Thank you.

Saw these on Pinterest and had to make them. I used pepper jack cheese in the sauce because I already had some - really good. The sauce is easy but definitely make sure the broth is reduced some so it doesn’t end up really runny before you pour it on the enchiladas. I might sprinkle some more cheese on top before baking next time but overall 10/10 great recipe we loved it and will definitely be making again.

Hello I love mexican food especially enchiladas. And I came across this recipe. It looks like restaurant style enchiladas..and they look absolutely delicious 😋. I am definitely going to give them a dry..Thank you.

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