Shredded Chicken Enchiladas That’ll Make You Forget Takeout Exists

So you’re scrolling through your phone at 6 PM, stomach growling, wondering if cereal counts as dinner again. Plot twist: it doesn’t, and your future self will thank you for making these ridiculously good shredded chicken enchiladas instead.

They’re cheesy, saucy, and require about as much skill as opening a can of beans—which, spoiler alert, you’ll actually need to do.

Why This Recipe is Awesome

Let’s be real here: enchiladas sound fancy and intimidating, like something you’d order at a restaurant while secretly wondering how they make them taste so good. This recipe is basically foolproof. I’m talking “you could make this while half-asleep on a Tuesday” levels of easy.

The best part? You can prep most of this ahead of time, which means you can look like a domestic goddess without actually spending your entire evening in the kitchen. Plus, it feeds a crowd, so you’ll have leftovers for days. And enchilada leftovers? Chef’s kiss. They’re somehow even better the next day.

The chicken gets ridiculously tender (thanks, slow cooker or Instant Pot), the cheese gets all melty and perfect, and the sauce ties everything together like a warm, delicious hug. Your kitchen will smell incredible, and you’ll feel like you actually have your life together for once.

Shredded Chicken Enchiladas That’ll Make You Forget Takeout Exists

Recipe by FoodarshiaCourse: Lunch, DinnerCuisine: Mexican, AmericanDifficulty: Medium

Servings

6-8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

420

kcal

Total time

40

minutes

These shredded chicken enchiladas are loaded with tender chicken, melted cheese, and smothered in a rich, flavorful enchilada sauce. A comforting Tex-Mex classic that’s quick, hearty, and always a crowd-pleaser!

Ingredients

• 2 cups shredded cooked chicken (rotisserie or boiled)

• 1½ cups shredded cheddar cheese (or Mexican blend)

• 1 can (10 oz) enchilada sauce (red or green)

• 8 small flour or corn tortillas

• ½ cup sour cream (optional, for topping)

• ¼ cup chopped cilantro (for garnish)

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• 1 tbsp olive oil (for greasing the dish)

Directions

• Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
• In a bowl, mix shredded chicken, half of the cheese, cumin, garlic powder, onion powder, salt, and pepper.
• Warm tortillas slightly to make them flexible. Fill each with about ¼ cup of the chicken mixture, then roll them up.
• Place rolled tortillas seam-side down in the baking dish.
• Pour enchilada sauce evenly over the top and sprinkle with remaining cheese.
• Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
• Garnish with cilantro and a dollop of sour cream if desired.

Notes

• Use rotisserie chicken for a faster prep time, and don’t forget to let the enchiladas rest for a few minutes after baking—this helps them set and makes serving easier!

Common Mistakes to Avoid

Overfilling the tortillas. I get it, you want to cram as much deliciousness as possible in there, but overstuffed enchiladas fall apart and make a mess. Less is more here.

Skipping the sauce on the bottom of the pan. This prevents sticking and adds extra flavor. Don’t be that person who forgets this step and ends up scraping enchiladas off the bottom of the dish.

Using cold tortillas. Warm them up for 30 seconds in the microwave first. Cold tortillas crack and tear, and nobody has time for that frustration.

Not letting it rest after baking. I know you’re hungry, but give it 5 minutes to set up. Your future self will appreciate not having to eat enchilada soup with a spoon.

Alternatives & Substitutions

Chicken alternatives: Rotisserie chicken works great if you’re short on time. Just shred it and mix with some of the enchilada sauce for moisture. Turkey, pork, or even beef work too.

Tortilla swaps: Corn tortillas are traditional and gluten-free, but they’re more fragile. If you use them, warm them in a dry skillet first to make them more pliable.

Cheese options: Mexican blend is classic, but Monterey Jack, Colby, or even sharp cheddar work. Just avoid pre-shredded if you can—it doesn’t melt as smoothly.

Sauce switches: Green enchilada sauce is tangier, red is milder. You can even use salsa in a pinch, though it won’t be quite the same.

Making it lighter: Use Greek yogurt instead of sour cream, and go easy on the cheese. You can also add more vegetables like bell peppers or zucchini to bulk it up without extra calories.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?

Absolutely! Assemble the whole dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time since it’s starting cold.

What if I don’t have a slow cooker?

No problem! You can poach the chicken in a pot with the same ingredients, or even use a rotisserie chicken from the store. We don’t judge shortcuts here.

Can I freeze these?

Yep! Wrap individual portions in foil or freeze the whole dish. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

My enchiladas are falling apart—what did I do wrong?

Probably overfilled them or used cold tortillas. Next time, warm the tortillas and go easier on the filling. Also, make sure you’re rolling them tight and placing them seam-side down.

Can I make this vegetarian?

For sure! Skip the chicken and load up on black beans, cheese, sautéed vegetables, or even sweet potato. You might want to add some extra seasoning to keep the flavor interesting.

How spicy are these?

With regular enchilada sauce and no jalapeños, they’re pretty mild. If you want heat, add some diced jalapeños to the filling or use a spicier sauce.

What should I serve with these?

Mexican rice, refried beans, a simple salad, or just eat them as-is. They’re pretty complete on their own, honestly.

Final Thoughts

Look, cooking doesn’t have to be complicated to be delicious. These enchiladas prove that point perfectly. You’ve got tender chicken, melty cheese, and that perfect sauce-to-tortilla ratio that makes everything right in the world.

The best part? Your house is going to smell amazing, and you’ll have enough leftovers to make tomorrow’s lunch situation infinitely better. Plus, you can totally customize these based on what’s hanging out in your fridge.

So go ahead, make these enchiladas. Your taste buds will thank you, your family will think you’re a kitchen wizard, and you’ll have successfully avoided another night of sad desk salad or questionable takeout. You’ve got this!