Baked Shredded Chicken Enchiladas

This baked shredded chicken enchiladas is good during family days on weekend. Kids will surely enjoy the soft texture and the taste of cheddar cheese.
Shredded Chicken Enchiladas
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Servings:  12 servings
Prep Time:  20 minutes
Total Time:  80 minutes

Related Categories:   Snack Foods,  


2 cloves garlic, minced 1 can (1 1/2 cups) enchilada sauce (use Mild) kosher salt ground black pepper 2 boneless, skinless chicken breasts 1 cup shredded cheddar cheese, divided 1 cup shredded Monterrey jack cheese, divided 1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided 12 6-inch corn tortillas cooking spray Preheat oven to 425 degrees. Add the minced garlic to the enchilada sauce in a shallow skillet and bring to boil. Sprinkle kosher salt and ground black pepper over the chicken breasts and settle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, for 15-20 minutes. Remove the chicken from the sauce, put aside and let the chicken and the sauce cool. Utilizing two forks shred the chicken breasts by holding one fork firmly and gradually scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 glass of cilantro to the shredded chicken. Mix to combine. Wrap the corn tortillas in a wet cloth or paper towel and microwave on high for 20-30 seconds until flexible and warm. Using cooking spray, spray oil on a 9-inch x 13-inch baking dish. Spoon around the range of 1/3 glass of the chicken mixture along on the middle of the tortilla. Gently, yet tightly, roll the tortilla around the filling and put into the baking dish, crease side down. Repeat with remaining tortillas. Gently spray the tortillas with cooking spread (or gently brush with olive oil). This will help the tortillas turn golden brown in the oven and will additionally help tortillas them from breaking. PUT heating dish in the oven, without cover, for about 8-10 minutes or until the tortillas start to turn golden. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Add the remaining sauce over the enchiladas and sprinkle remaining cheddar over the sauce. Sprinkle with 1 tablespoon. and fresh cilantro. Lightly cover baking dish with aluminum foil and leave into the oven for 20 minutes. Remove the aluminum after 20 minutes then bake without cover, for an extra 5-10 minutes or until the cheddar is golden. Remove from the oven and let stand 5-10 minutes before to serving.

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