A Classic Chicken and Cheese Enchiladas recipe that is made from shredded rotisserie chicken and a homemade red sauce. This easy and authentic Mexican dish is a gluten-free dinner even the pickiest kids or adults will enjoy!
Want a few other family-friendly Mexican dinner recipes? You might also enjoy these Salsa Verde Enchiladas and this Ground Turkey Mexican Lasagna.
Cheesy Shredded Chicken Enchiladas
Ooey, gooey cheese…
Tender shredded rotisserie chicken…
Soft corn tortillas…
And a homemade enchilada sauce that will make you want to lick your plate?
This authentic chicken and cheese enchilada recipe is one that you don’t want to pass up!!
And the best part? It’s naturally gluten-free, too.
Authentic Mexican Enchilada Sauce
While this is not the quickest dinner recipe for a busy weeknight, it does produce quite a bit and makes wonderful leftovers.
The enchilada sauce, from beginning to end, takes about 15-20 minutes to make.
And trust me when I say, it is well worth the wait!
Because a homemade red enchilada sauce literally MAKES the tortilla-wrapped-chicken-and-cheese oh so delicious.
However, if you’re pressed for time, you can always buy the jarred sauce at your local grocery store.
Just make sure to double-check the ingredients if you are trying to avoid wheat or gluten.
Learn more about how to make red enchilada sauce.
Ingredients
Even though the process is a little longer than most quick weeknight dinners, the ingredient list is pretty straightforward.
You should be able to easily find these items in your local grocery store.
- Tortillas – Corn tortillas, not flour, are by far the best type of tortilla to use for enchiladas. They soften up nicely, soak in the sauce, and do not get gummy or gooey after baking.
- Guerrero’s tortillas as well as El Milagro corn tortillas are my favorite.
- Feel free to use white or yellow corn tortillas.
- Make sure you get at least a 6-inch tortilla, and no bigger than the 8-inch tortillas.
- Chicken – Buying a cooked rotisserie chicken is the quickest and easiest way to make this recipe. If you don’t have access to a rotisserie chicken, you can also always make this Instant Pot Shredded Chicken using chicken breasts.
- Cheese – There are multiple varieties of shredded cheese that would taste delicious in these enchiladas. My personal preference is either a sharp cheddar, Monterrey Jack cheese, or a Mexican Blend. You can also always opt for a dairy-free variety, but just know that it won’t melt like cow’s milk cheese does.
- Coconut Oil – Hmm. That’s a weird ingredient? But trust me when I tell you, it is absolute MAGIC when making enchiladas. Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor.
- You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand.
- Salsa – This is a quick and relatively effortless way to give a lot of flavor to the enchilada filling.
- You can either opt to use a mild salsa for less heat, or a medium salsa for more of a kick.
- Also, you can always use any leftover Fresh Homemade Salsa you may have on hand.
Shredding Chicken
After years and year of purchasing rotisserie chickens from the grocery store, there is one BIG tip I want to make sure you know…
Warm chicken is WAY easier to shred. So shred a rotisserie chicken as soon as you get home!
Also, one rotisserie chicken has about 4 cups of shredded chicken. This is almost exactly the amount of meat you will need for this recipe.
You may have a little left over that your furry friend would love to have added to their bowl for dinner. 😉
To shred the chicken either use two forks or your hands, depending on your preference.
How to Make
The step-by-step instructions for making homemade enchiladas are relatively easy to follow.
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Preheat oven to 375 degrees.
-
Place 1 tablespoon of coconut oil in a large skillet over medium-low heat. Heat up 3-4 tortillas at a time in the oil, about 30-60 seconds per side. (This helps make the tortillas softer and easier to roll up.)
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Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
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Fill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa.
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Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
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Roll each tortilla and place seam-side down into the baking dish. Depending on the size of your dish, you may need two dishes to fit all of the enchiladas.
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Cover enchiladas with remaining enchilada sauce and spread it out to completely cover the tortilla edges.
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Top with the rest of the shredded cheese.
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Bake enchiladas uncovered for 20-25 minutes in the preheated oven.
Serving
These cheesy chicken enchiladas are already bursting with delicious and authentic Mexican flavors.
However, you can always take them over the top by topping them with:
- Fresh cilantro.
- Chopped green onions.
- Sour cream.
- More salsa.
- Avocado or guacamole.
If you would like a few side dish ideas for enchiladas, you might like this Instant Pot Mexican Rice or this Mexican Street Corn Salad.
Storing and Reheating
Homemade shredded chicken enchiladas seriously get better with time. The flavors seem to meld together beautifully, making them taste even better after a few days in the fridge!
If you have leftovers, simply store them either in the same baking dish covered with foil or in an airtight container. They will last for up to 3-4 days when stored in the refrigerator.
You can also freeze enchiladas by placing them in a freezer safe container for up to 3-4 months.
To reheat either add them back to a 250 degree oven for 10-15 minutes, pop them in the microwave, or add to a skillet with a touch of oil over medium-low heat.
Meal Prep
This shredded chicken enchilada recipe is a great one to meal prep ahead for busy weeks.
You can break the recipe process into steps and spread it out over a day or two:
- Shred the chicken and make the enchilada sauce one night.
- Then assemble and bake the following night.
Just know the enchilada sauce may need to be reheated and a bit of extra broth added to bring it back to the right consistency.
Cheesy Shredded Chicken Enchiladas
Classic Shredded Chicken and Cheese Enchiladas are made from rotisserie chicken, salsa, and a homemade red sauce. It's an easy and authentic Mexican recipe!
Ingredients
- 3 ½ cups rotisserie chicken shredded
- 8 corn tortillas
- 2 Tbsp. coconut oil
- ¼ cup salsa mild or medium heat
- 1 ½ cup shredded cheese cheddar or Monterrey Jack
- 1 ½ cups homemade enchilada sauce
- Cilantro, avocado, sour cream optional
Instructions
-
Preheat oven to 375 degrees.
-
Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
-
Place 1 tablespoon of coconut oil in a large skillet over medium-low heat. Heat up 3-4 tortillas at a time in the oil, about 30-60 seconds per side. (This helps make the tortillas softer and easier to roll up.)
-
Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
-
Fill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa.
-
Roll each tortilla and place seam-side down into the baking dish. Depending on the size of your dish, you may need two dishes to fit all of the enchiladas.
-
Cover enchiladas with remaining enchilada sauce and spread it out to completely cover the tortilla edges.
-
Top with the rest of the shredded cheese.
-
Bake enchiladas uncovered for 20-25 minutes in the preheated oven.
-
Serve enchiladas with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!
Recipe Notes
You can also use a store-bought red enchilada sauce.
Substitute dairy-free cheese if needed.
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Diane says
How many enchiladas equal one serving, one or two?
London says
Hi Diane! One enchilada equals one serving 🙂