Easy Shredded Chicken Enchiladas
A cozy and comforting dish featuring tender shredded chicken, creamy sour cream, and melted cheese wrapped in soft corn tortillas, perfect for weeknight dinners or special gatherings.
Ingredients
Main ingredients
- 10 pieces Corn Tortillas Soft, pliable base
- 4 cups Shredded Cooked Chicken Protein-rich, tender
- 1/2 cup Sour Cream Adds creaminess and moisture
- 4 cups Mexican Cheese Shredded and divided; melty and flavorful
- 1 can (28-ounce) Enchilada Sauce Imparts rich flavor
Optional toppings
- Mexican Crema or Sour Cream
- Cilantro
- Avocado or Guacamole
- Pico de Gallo or Tomatoes
- Jalapeno
- Pickled Onions
Instructions
Preparation
- Shred the cooked chicken and place it in a mixing bowl. Combine the chicken with sour cream and half a cup of enchilada sauce. Consider adding one to two tablespoons of taco seasoning for an extra kick.
- Wrap the corn tortillas in a damp paper towel and microwave them for one minute to soften.
- Spread a quarter cup of enchilada sauce on the bottom of a baking dish.
Assembly
- Scoop the chicken filling into each tortilla, adding shredded cheese before rolling them tightly.
- Arrange the filled tortillas seam side down in the baking dish and repeat the process with the remaining tortillas.
Baking
- Pour the remaining enchilada sauce over the tortillas and cover them with the remaining cheese.
- Bake at 375 degrees for 20 to 25 minutes, or until the cheese is bubbling and lightly browned.
Serving
- Serve with your choice of toppings, such as Mexican crema, fresh cilantro, avocado, or pico de gallo.
Notes
Warm tortillas before filling to prevent cracking. Use a good quality enchilada sauce for better flavor. Experiment with different cheese blends for varied taste profiles.