Mexican Night never tasted so good, with the best Southwest Shredded Chicken Enchiladas this side of the border!
Make this easy recipe in a few simple steps on busy nights or as a buffet or potluck entrée! Shredded Chicken Enchiladas are baked casserole-style, but each enchilada is a serving on its own, so they are perfect for making extra batches to freeze for a single serving for school or work!
Southwest Shredded Chicken Enchiladas
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Best Chicken Enchiladas
We love to cook up a batch of chicken enchiladas because everything is prepped in one bowl and baked in one dish! How easy is that? And we love to use rotisserie chicken in recipes because they are already seasoned and cooked to perfection. That’s a super time saver for enchiladas.
Ingredients and Variations
6 easy ingredients are all it takes to make the best chicken enchiladas ever!
CHICKEN – Shredded chicken from a rotisserie chicken, or from baked breasts that can be made ahead and then added to salads and main dishes throughout the week.
CORN – A ready can of corn will save so much time in this recipe, but feel free to cut fresh corn from the cob if there is enough time. Frozen kernels can also be used.
ENCHILADA SAUCE – And pre-made enchilada sauce is mildly seasoned, but feel free to add some taco seasoning, red or green chilis, and don’t forget, lots and lots of cheese!
OTHER TASTY ADDITIONS – If there are leftover veggies from another meal, dice them and add them to the filling. Enchiladas are a great way to use up leftovers!
How to Make Chicken Enchiladas Easy!
Shredded Chicken Enchiladas are a tasty weeknight meal that can be garnished with sour cream, salsa, sliced black olives, or chopped cilantro, if desired.
- Mix together chicken, corn, green onions, and a quarter cup of the enchilada sauce.
- Spread half of the enchilada sauce in the bottom of a casserole dish.
- Divide the chicken mixture evenly into corn or flour tortillas. Add some shredded cheddar cheese to each enchilada and roll up, then cover with remaining sauce and cheese.
- Bake until the cheese on the top is melted and the sauce is bubbly!
What Goes with Chicken Enchiladas?
Make it a Tex-Mex night with a Tomato Salad, or a simple, crisp bowl of salad greens topped with our homemade Lemon Vinaigrette Add a side of Jalapeno Cornbread, and you’re good to go!
Time Saving Tips!
- Chicken enchiladas can be assembled the night or morning before. Keep covered in the casserole dish and simply add 10 more minutes to the baking time. Once enchiladas are baked and fully cooled, they can be frozen by portioning them onto aluminum foil, wrapping them, and saving them in a zippered bag in the freezer. They will keep about 3 months.
- Freeze leftover shredded chicken in quart-sized freezer bags with the date labeled on them for a quick and easy addition to a soup or to top a salad.
Other “Southwest” Recipes To Try!
- Sour Cream Chicken Enchiladas – delicious and creamy!
- Chicken Tacos Recipe – an easy Crockpot recipe!
- Cheesy Chicken Enchiladas – for cheese lovers.
- Easy Taco Casserole – taco twist!
- Taco Salad Bowl with Creamy Avocado Dressing – fresh!
Southwest Shredded Chicken Enchiladas
Ingredients
- 28 ounces enchilada sauce canned
- 3 cups shredded cooked chicken
- 2 green onions sliced
- 15 ounces corn canned, drained
- 2 cups shredded cheddar cheese divided
- 8 6" tortillas corn or flour
Instructions
- Preheat oven to 350°F.
- Combine shredded chicken, corn, green onions and ¼ cup enchilada sauce.
- Spread ½ cup enchilada sauce into a 9x13 pan.
- Divide chicken mixture evenly over tortillas and top each with 2 tablespoons cheese. Roll tortillas and place seam side down in a 9 x 13 dish.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes or until cheese is melted and sauce is bubbly
Notes
Nutrition
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