How do you prepare shredded chicken for chicken enchiladas?

Start with boneless chicken breasts or thighs. Roast them in the oven at 375°F with olive oil, salt, and pepper for 35-45 minutes until they reach 165°F internally. Alternatively, boil the chicken in salted water for 20-25 minutes, or use a store-bought rotisserie chicken for extra flavor. Let the chicken cool slightly, then shred it using two forks or a stand mixer with the paddle attachment on low speed. This yields about 3-4 cups of shredded chicken for a standard recipe serving 6-8. Shredded chicken can be made ahead and stored in the fridge for up to 3 days. Pro tip: Season the cooking liquid with garlic and cumin for more taste. (78 words)

Can you use corn tortillas instead of flour for chicken enchiladas?

Yes, corn tortillas work great and are more traditional for enchiladas. To prevent cracking, warm each one individually in a dry skillet over medium heat for 10-15 seconds per side, or dip briefly in hot oil. Fill with chicken mixture, roll tightly, and place seam-side down in the baking dish. Corn tortillas give a authentic texture and hold up well when baked. If making gluten-free, this is your best option—just ensure your sauce uses gluten-free flour. Avoid stacking without warming, as they tear easily. Yields the same 12-16 enchiladas as flour versions. (92 words)

How do you thicken the white sauce for chicken enchiladas?

In a saucepan over medium heat, melt 3 tablespoons butter, then whisk in 3 tablespoons flour. Cook for 1 minute to form a roux without browning. Gradually add 2 cups chicken broth while whisking to avoid lumps, then bring to a simmer until thickened (about 5 minutes). Stir in 1 cup sour cream and a 4-oz can diced green chiles off the heat—do not boil after this to prevent curdling. If too thin, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water). This makes about 2.5 cups sauce for 12 enchiladas. Taste and adjust salt. (98 words)

How do you store and reheat leftover chicken enchiladas?

Refrigerate leftovers covered for up to 3 days. For longer storage, assemble unbaked enchiladas, wrap tightly in foil, and freeze for up to 3 months—thaw overnight in the fridge before baking. To reheat, bake at 350°F covered for 20-25 minutes, then uncovered for 10 minutes until bubbly. Microwave individual portions on high for 2-3 minutes, covered with a damp paper towel. Avoid freezer burn by double-wrapping. They reheat well without sogginess if sauce is added just before baking. One batch (12 enchiladas) serves 6, with leftovers freezing perfectly. (89 words)

Can you make chicken enchiladas vegetarian or gluten-free?

For vegetarian, swap shredded chicken with 2-3 cups refried beans, black beans sautéed with onions, garlic, and peppers, or grilled veggies like zucchini and mushrooms. Use vegetable broth in the sauce. For gluten-free, use corn tortillas (warmed as noted) and replace flour with a 1:1 gluten-free blend in the sauce. Both versions bake the same way at 350°F for 25-30 minutes. This keeps the creamy white sauce intact while serving 6. Address spice concerns by omitting green chiles. Link to our full veggie enchilada recipe for more ideas. (92 words)

Chicken Enchiladas With Creamy White Sauce Recipe Video

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: – 2 cups shredded, cooked chicken; – 1 cup shredded Monterey Jack cheese (or mozzarella; Pepper Jack for spice); – Salt, pepper, Adobo seasoning to taste; – 10 flour tortillas (taco size; corn tortillas can be substituted but must be warmed); – 3 tablespoons butter; – 3 tablespoons all-purpose flour; – 2 cups chicken broth (low or no sodium broth can be used); – 1 cup sour cream (plain Greek yogurt or softened cream cheese can be substitutes); – 4 ounce can diced green chiles (undrained; optional if avoiding spice); – 1 cup additional shredded Monterey Jack cheese for topping

Ingredients

– 2 cups shredded, cooked chicken

– 1 cup shredded Monterey Jack cheese (or mozzarella; Pepper Jack for spice)

– Salt, pepper, Adobo seasoning to taste

– 10 flour tortillas (taco size; corn tortillas can be substituted but must be warmed)

– 3 tablespoons butter

– 3 tablespoons all-purpose flour

– 2 cups chicken broth (low or no sodium broth can be used)

– 1 cup sour cream (plain Greek yogurt or softened cream cheese can be substitutes)

– 4 ounce can diced green chiles (undrained; optional if avoiding spice)

– 1 cup additional shredded Monterey Jack cheese for topping

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Instructions

1-First Step: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup. This simple start sets the stage for a smooth cooking process, making it beginner-friendly. Gather all your ingredients so everything is ready to go, just like in our fried chicken recipe that shares tips on prepping proteins.

2-Second Step: In a medium bowl, combine 2 cups of shredded, cooked chicken with 1 cup of shredded Monterey Jack cheese, along with salt, pepper, and Adobo seasoning to taste. Mix it well so the flavors blend evenly, creating a tasty filling that will shine in every bite. If you’re using rotisserie chicken, shred it first using forks for that perfect texture.

3-Third Step: Place the chicken mixture into each of the 10 flour tortillas, then roll them up tightly and arrange them seam-side down in the prepared baking dish. This keeps them from unrolling during baking and helps them hold their shape. If you’re substituting corn tortillas, warm each one in a dry skillet first to avoid cracks.

4-Fourth Step: In a saucepan, melt 3 tablespoons of butter over medium heat, then whisk in 3 tablespoons of all-purpose flour. Cook this for about 1 minute without letting it brown, forming a roux that thickens your sauce nicely. This step is key for that creamy consistency everyone raves about.

5-Fifth Step: Gradually whisk in 2 cups of chicken broth until the mixture is smooth and starts to thicken. Keep stirring to avoid lumps, and once it’s simmering, stir in 1 cup of sour cream and the 4-ounce can of diced green chiles without letting it boil. This prevents curdling and keeps the sauce velvety.

6-Sixth Step: Remove the sauce from the heat and pour it evenly over the arranged enchiladas in the baking dish. Then, sprinkle the top with 1 cup of additional shredded Monterey Jack cheese for a gooey, irresistible layer. For added info on cheese benefits, check out health benefits of cheese to see why it’s a great choice.

7-Seventh Step: Bake the dish in your preheated oven for 20-25 minutes, until the cheese is melted and bubbly. If you want a golden top, broil for 1-2 minutes at the end, but keep an eye on it to prevent burning. The total time is just 40 minutes, perfect for busy schedules.

8-Final Step: Take the enchiladas out of the oven and let them cool for a few minutes before serving warm with sides like rice or a fresh salad. This not only enhances the flavors but also makes it easier to dish out. With prep time at 15 minutes and cook time at 25 minutes, you’ll have a homemade meal ready in no time, inspiring your inner food enthusiast.

Last Step:

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Notes

🍗 Prep your chicken in advance by roasting, boiling, or using rotisserie for convenience, saving time while infusing great flavor into the filling.
🫔 Warm corn tortillas briefly if substituting for flour ones to make them pliable and prevent cracking during rolling.
❄️ Freeze unbaked enchiladas for up to 3 months; thaw overnight in the fridge before baking to enjoy fresh-tasting meals anytime.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dishes
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 502
Sugar: 3 grams
Sodium: 1044 milligrams
Fat: 31 grams
Saturated Fat: 15 grams
Unsaturated Fat: 16 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 1 gram
Protein: 25 grams
Cholesterol: 100 milligrams