Description
These Cheesy Shredded Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken smothered in a creamy enchilada sauce, wrapped in soft flour tortillas, and baked with a generous topping of melted pizza blend cheese. Perfect for family dinners or casual gatherings, this recipe balances rich creaminess with subtle spice and fresh cilantro garnish.
Ingredients
Scale
Chicken and Filling
- 1 pound Boneless, Skinless Chicken Breast
- 1 Yellow Onion, chopped
- 2 cloves Garlic, minced
Sauce
- 12 ounces Tomato Sauce
- 1 package Enchilada Sauce Mix
- 1 tablespoon Dried Oregano
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 3/4 cup Heavy Cream
Assembly
- 6 Flour Tortillas
- 2 cups Pizza Blend Cheese, divided
- Fresh Cilantro, to taste for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the enchiladas.
- Prepare Sauce: In a medium saucepan over medium heat, combine the tomato sauce, enchilada sauce mix, dried oregano, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally until it becomes bubbly, about 4-5 minutes.
- Finish Sauce: Stir in the heavy cream and simmer the sauce for an additional minute. Remove from heat and set the sauce aside.
- Cook Onion: Heat a skillet over medium heat and add the chopped yellow onion. Cook until softened, approximately 3 minutes.
- Add Garlic: Add minced garlic to the skillet with the onions and cook for another minute. Remove from heat.
- Combine Filling: In a large mixing bowl, combine the boneless chicken breast (shredded or chopped), the cooked onion and garlic mixture, and 1 cup of the prepared enchilada sauce. Mix thoroughly and set aside.
- Prepare Baking Dish: Pour 1 cup of the enchilada sauce into a baking dish and spread it evenly as the base layer.
- Assemble Enchiladas: Lay out the flour tortillas on a flat surface. Spoon the chicken and sauce filling onto each tortilla, then sprinkle 2 tablespoons of pizza blend cheese over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Final Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas evenly, then sprinkle the remaining pizza blend cheese over the top.
- Bake: Bake the enchiladas in the preheated oven for about 15 minutes, or until the cheese is melted and golden brown.
- Garnish and Serve: Remove from the oven and sprinkle fresh cilantro over the top before serving.
Notes
- You can substitute cooked rotisserie chicken for a quicker preparation.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the sauce.
- Use corn tortillas for a gluten-free option if desired.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- To shred the chicken easily, cook it beforehand by boiling or baking until fully cooked and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchiladas, Cheesy Enchiladas, Shredded Chicken, Mexican Casserole, Creamy Enchilada Sauce
