SHREDDED CHICKEN ENCHILADAS RECIPE - (4.3/5)
Provided by á-36161
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). 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 cup of cilantro to the shredded chicken. Stir to combine. Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden. Remove form the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you'd like. Enjoy!
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Okasha mir
[email protected]These enchiladas were easy to make and turned out great! I shredded my own chicken, and the enchiladas were still delicious.
Haylie Rentschler
[email protected]I've made these enchiladas several times now, and they're always a hit with my family. The chicken is always tender and flavorful, and the sauce is always creamy and delicious.
Md Nahid Hasan
[email protected]These enchiladas were amazing! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making these again.
Monde Xolisile Diko
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Jeremiah Banda
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought rotisserie chicken to save time, and the enchiladas were still delicious.
DēXéÑt FøJiî 007
[email protected]These enchiladas were absolutely delicious! The chicken was tender and flavorful, and the sauce was creamy and flavorful. I will definitely be making these again.
Chachar Shahidali
[email protected]These enchiladas were a bit too cheesy for my taste. I think I'll use less cheese next time.
Tyqwane Francois
[email protected]These enchiladas were easy to make and turned out great! I shredded my own chicken, and the enchiladas were still delicious.
Ebikebina David
[email protected]I've made these enchiladas several times now, and they're always a hit with my family. The chicken is always tender and flavorful, and the sauce is always creamy and delicious.
Collins Okello
[email protected]These enchiladas were amazing! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making these again.
Kholilur Rahman
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Danyelle Brown
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce to save time, and the enchiladas were still delicious.
Md Kashem Shak
[email protected]I'm not a huge fan of enchiladas, but these were actually really good. The chicken was tender and juicy, and the sauce was flavorful without being too spicy.
wasim baba
[email protected]These enchiladas were a little too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less chili powder next time.
Tanuja Ghimire
[email protected]The flavors in these enchiladas were amazing! The chicken was perfectly seasoned, and the sauce was rich and flavorful. I would definitely recommend this recipe.
Skynet Poultry
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and the enchiladas were still delicious.
Aadiel Retief
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. The combination of shredded chicken, cheese, and sauce is irresistible.
Md Sayeed Hasan
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the sauce was perfectly balanced. I will definitely be making these again.