These shreddedchicken 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!
8largeflour tortillas(see recipe, or use one package of 8 large tortillas)
½cupcheddar cheese
½cupMonterey jack cheese
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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.