These shredded chicken enchiladas are one of my family's favorite dinner recipes, and I love that they are super easy to make! Tender shredded chicken pieces are rolled up in homemade flour tortillas, smothered in red enchilada sauce, and topped with Monterey Jack and cheddar cheeses! Then, just pop them in the oven and bake to cheesy golden perfection!
Freezer Friendly Chicken Enchiladas
I love to make my quick and easy chicken enchilada recipe, especially when I have cilantro lime chicken, homemade flour tortillas, and enchilada sauce to make them with! This is a family favorite meal, so I make these all of the time!
I used to be able to use a rotisserie chicken prior to moving to our small town in Minnesota, so now I cook up my own chicken for this meal. My favorite way to do that is to pan-sear the chicken in a cilantro lime marinade. Yum! And perfectly suited for celebrating Cinco De Mayo!
Jump to:
- Freezer Friendly Chicken Enchiladas
- 🥘 Shredded Chicken Enchiladas Ingredients, Notes, & Substitutes
- 🔪 How To Make Shredded Chicken Enchiladas
- 🍽️ What To Serve With Shredded Chicken Enchiladas
- 💭 Angela's Pro Tips & Recipe Notes
- 🥄 Make Ahead Options
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Shredded Chicken Enchiladas Ingredients, Notes, & Substitutes
- Chicken - 1 pound of leftover cooked chicken makes this all come together super fast! (You can even use rotisserie chicken!)
- Cilantro - 1 bunch of freshly chopped cilantro adds amazing flavor! You can also try a cilantro substitute.
- Lime Juice - ¼ cup of lime juice. Freshly squeezed is the best way.
- Enchilada Sauce - 28 ounces canned (about 3 ½ cups), or use 1 batch of my homemade enchilada sauce!
- Green Chiles - 4 ounces of canned or fresh diced chiles, although canned is very convenient.
- Corn - 8 ounces of frozen, canned, or fresh corn kernels.
- Tortillas - 8 flour tortillas. I use my homemade flour tortillas, but feel free to use corn if you desire. *I know some people like to double up on the corn tortillas for sturdier enchiladas.
- Cheese - I find that combining ½ cup cheddar and ½ cup Monterey Jack works well! Freshly shredded cheese also melts the best!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Shredded Chicken Enchiladas
This is one of my favorite recipes for using up leftover chicken because it's so easy! Grab a large mixing bowl, your measuring utensils, a large spoon, and a 9x13 baking pan to get started.
This recipe makes 8 enchiladas or 8 servings. If your family has a hearty appetite, you should consider serving 2-3 enchiladas per person!
Assemble The Enchiladas
Step 1: Make the filling. Once you have 1 pound (453.59 grams) of shredded chicken, combine it in a large mixing bowl with ¼ cup (60 milliliters) of the enchilada sauce, 8 ounces (226.7 grams) of corn, 4 ounces (59.1 grams) of green chiles, and a handful (5 grams or so) of the bunch of chopped fresh cilantro.
Step 2: Portion the filling. Mix it all together, then spoon out portions into the 8 large flour tortillas (560 grams).
Step 3: Wrap the tortillas. Wrap the tortillas and place them seam side down in a greased 9 x 13 baking pan (metal or glass).
Step 4: Top with sauce. Pour the remaining enchilada sauce over the tops of the enchiladas, using the back of a spoon to spread evenly.
Bake & Serve
Step 5: Bake. Bake in a preheated oven at 350ºF (175ºC/Gas Mark 4) for 30 minutes, then remove from the oven and top with ½ cup (60 grams) each of shredded cheddar and Monterey Jack cheeses.
Step 6: Melt the cheese. Return to the oven and bake an additional 5 minutes to melt the cheese.
Step 7: Cool and Serve. Allow to cool for about 5-10 minutes, then serve with optional garnish, including green onions, cilantro, avocado, sour cream, diced tomatoes, sliced olives, salsa roja, or pico de gallo.
🍽️ What To Serve With Shredded Chicken Enchiladas
Some incredible ideas for what to serve with enchiladas; add sides to make this an absolute fiesta weeknight dinner! My usual sides are refried black beans or restaurant-style Mexican rice!
You can also add a few scoops of sour cream or guacamole to your enchiladas or a drizzle of your favorite hot sauce! A plate of loaded nachos supreme is always great for feeding a crowd, too. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For the chicken, I use our cilantro lime chicken thighs, Instant Pot shredded chicken, or leftover rotisserie chicken (or breasts; just allow more cooking time). Once done, let the chicken thighs cool so that you can shred them to add to the enchiladas.
- I do add black beans and/or diced tomatoes to the filling at times, depending on what I have on hand or if I want to make a batch and a half of enchiladas!
- Optionally, you can cover your enchiladas with heavy-duty aluminum foil to prevent burning while baking. Just remember to remove the foil when you add your cheese!
- Bake a couple of trays of these enchiladas so you can freeze the extras for an easy dinner at a later date!
🥄 Make Ahead Options
These enchiladas are 100% freezer-friendly! They can be reheated from frozen, too, so they really are a great backup meal to keep on hand.
Assemble and bake the recipe as directed below (you can use the 1x, 2x, and 3x features on the recipe card to scale up ingredients if making multiple trays). Let the enchiladas cool completely, then wrap them tightly in plastic wrap and foil and freeze for up to 3 months.
*When I plan on freezing a few trays, I find it's easiest to use the aluminum disposable baking pans!
🥡 Storing & Reheating
Once cooled, enchiladas can be stored in the refrigerator for up to 3 days in an airtight container.
Reheating Shredded Chicken Enchiladas
To reheat chicken enchiladas, cover them with foil in the baking pan and bake in a preheated oven at 350°F (175°C/Gas Mark 4) for 20-25 minutes.
Individual portions can be reheated in the microwave for quick yet still delicious results!
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❓ Recipe FAQs
My favorite toppings for chicken enchiladas include sour cream, chopped fresh cilantro, diced tomatoes, sliced black olives, or sliced green onions. You can also add avocado, guacamole, or your favorite hot sauce for extra flavor!
Corn tortillas are traditional for enchiladas, but you can also use flour tortillas if you prefer. I enjoy the flavor and texture of homemade flour tortillas for enchiladas, but it's really up to you!
As written, these chicken enchiladas only have a very small amount of heat from the mild diced chiles and the diced jalapeno in the sauce. (If you're using my homemade sauce.) You can always omit the jalapeno and/or chiles to make it more mild. On the other hand, you can use spicier peppers to kick them up a notch!
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📖 Recipe Card
Shredded Chicken Enchiladas
Ingredients
- 1 lb cilantro lime chicken thighs (see recipe, or use leftover chicken, shredded cooked chicken meat)
- 1 bunch cilantro (chopped or blitzed with lime juice, reserve ½ for adding to the enchilada mixture and garnish)
- ¼ cup lime juice
- 1 portion enchilada sauce (see recipe, or use 1 large 28 oz can)
- 4 oz mild green chiles (canned, diced)
- 8 oz corn
- 8 large flour tortillas (see recipe, or use one package of 8 large tortillas)
- ½ cup cheddar cheese
- ½ cup Monterey jack cheese
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Use my cilantro lime chicken thighs or leftover chicken, shred the meat for the enchilada filling.
- In a large bowl, combine shredded chicken meat with green chiles, corn and a portion of the enchilada sauce. Stir to combine, then spoon equal amounts into the 8 large flour tortillas. Roll filled tortillas and place them seam side down in a greased 9 x 13 baking pan.
- Pour the remaining enchilada sauce over the tops of the enchiladas, use a spoon to spread the sauce out evenly over all of the enchiladas.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, then remove from oven to add the shredded cheese. Cook an additional 5 minutes to melt the cheeses.
- Allow to cool for 5-10 minutes before serving. Garnish with chopped cilantro, diced tomatoes, avocado, or sliced olives if desired.
Nutrition
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Patty Politi says
My family loved this! This is my second time making this It’s a family favorite !
I did add a little bit of sour cream to mix. I made half of the enchiladas with with a bit of a crunch by adding 1/2 of a tostada to it . Thank you for this recipe!😊
Sarah Johnston says
This recipe outstanding, the flavor is to die for
Brenda kay says
Yummy,,I Actually Added Broccoli