The Best Shredded Chicken Enchiladas

Name: Southwestern Shredded Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lbs shredded chicken (you can check out our recipe here!); 1 minced onion; 3 minced garlic cloves; Olive oil; 20 oz red enchilada sauce, split into halves; 5 cups shredded Mexican cheese (set aside 1 cup); 4 oz diced green chiles; 20 corn tortillas; 2 tbsp Grande Southwest

Prepare for a taste sensation that'll have your family asking for seconds! Our Southwestern Shredded Chicken Enchiladas are a game-changer, simple cooking combined with the bold flavors of Instant Gourmet's Grande Southwest blend. In just 50 minutes, you'll have a feast ready to serve 8, making it the ideal choice for family dinners or meal prepping.

We've tried a lot of the myriad of online recipes for shredded chicken, but most were either too complex or didn't have the depth of flavor. This recipe combines the simplicity of using many store bought ingredients, with the depth of flavor of homemade enchiladas.

Ingredients:

Shredded Chicken (check out our recipe here! It can be made alongside this one.)
Red enchilada sauce (we use Old El Paso)
Diced Green chiles (fresh is best, but cans from the store works too!)
Shredded Mexican cheese
Instant Gourmet's Grande Southwest
Onion
Garlic
Corn tortillas

Cooking Time: 50 minutes – a quick and easy solution for busy days when you want a delicious homemade dinner without the fuss.

Flavor Explosion:

What sets these enchiladas apart is Instant Gourmet's Grande Southwest. With a blend anchored in ancho chiles, the seasoning adds a delightful smokiness that elevates the flavor profile of the shredded chicken. Combined with the melted cheese, each enchilada promises a burst of Southwestern goodness in every bite.

Why We Love This Recipe:

Aside from its irresistible taste, this Southwestern Shredded Chicken Enchiladas recipe is a lifesaver for busy households. With the ability to serve 8, it's perfect for family dinners or preparing meals in advance. The ease of using pre-shredded chicken from our previous recipe makes this dish a time-efficient solution for those looking to enjoy homemade goodness without the stress.

Say goodbye to mundane dinners and embrace the joy of cooking with our Southwestern Shredded Chicken Enchiladas. Whether you're feeding a family or planning ahead for the week, this recipe offers a delightful solution that marries simplicity with bold, irresistible flavors. Get ready to embark on a flavorful fiesta that will leave everyone at the table satisfied and craving more!

Southwestern Shredded Chicken Enchiladas

Rated 5.0 stars by 1 users

Servings

8

Prep Time

20 minutes

Cook Time

30 minutes

Calories

512

Author:

Instant Gourmet

Indulge in a fiesta of flavors with these mouthwatering Shredded Chicken Enchiladas. Succulent shredded chicken, smokey ancho chiles from Instant Gourmet's Grande Southwest seasoning blend, and zesty green chiles harmonize in a tantalizing blend, wrapped in corn tortillas and smothered with red enchilada sauce and gooey Mexican cheese. Baked to golden perfection, these enchiladas promise a satisfying bite, perfect for sharing with loved ones or savoring as a delightful meal prep option.

Image of Southwestern Shredded Chicken Enchiladas

Ingredients

2 lbs shredded chicken (you can check out our recipe here!)
1 minced onion
3 minced garlic cloves
Olive oil
20 oz red enchilada sauce, split into halves
5 cups shredded Mexican cheese (set aside 1 cup)
4 oz diced green chiles
20 corn tortillas
2 tbsp Grande Southwest

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Directions

Preheat Oven

Preheat the oven to 400°F (200°C).

Sauté Onion and Garlic

In a pan over medium heat, add olive oil sauté 1 minced onion for 3-5 minutes. Once translucent, add 3 minced garlic cloves and sauté until fragrant. Set aside.

Prepare Enchilada Filling

In a large mixing bowl, combine 2 lbs of shredded chicken, sautéed onion and garlic, 10 oz of red enchilada sauce, 4 cups of shredded Mexican cheese, 4 oz of diced green chiles, and 2 tbsp grande southwest. Mix well. Salt to taste

Assembly Station

Set up an assembly station with a 13" x 9" baking pan, the bowl of shredded chicken filling, 20 corn tortillas, 1 cup of Mexican cheese, and a pan/ plate of enchilada sauce for covering the tortillas.

Assembly Process

Dip one side of a tortilla into the enchilada sauce.
Place the sauced side on a plate, & scoop 1/4 cup of the filling onto the tortilla, and roll it up.
Arrange the rolled tortilla in the baking pan. Repeat this process for the first layer of 10 tortillas.
Drizzle some enchilada sauce and sprinkle cheese on top.
Repeat for the second layer.

Bake

Cover the baking pan with tin foil and bake in the preheated oven for 30 minutes.

Broil for Golden Brown Cheese

Remove the tin foil and broil for an additional 5 minutes or until the cheese on top is golden brown.

Serve

Remove from the oven and let it cool slightly. Cut into 8 equal portions. Top with optional lettuce, chopped tomato, & sour cream. Serve with a side salad, or beans & rice.

Recipe Note

Top the shredded chicken enchiladas with chopped lettuce and tomato, and a dollop of sour cream for some extra fresh flair!

Serve with a side salad or rice & beans to fill out this meal.

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Image of meat in an instant pot with Grande Southwest seasoning blend by Instant Gourmet

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