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
okasha@hotmail.frThese enchiladas were easy to make and turned out great! I shredded my own chicken, and the enchiladas were still delicious.
Haylie Rentschler
haylie.rentschler9@gmail.comI'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
h.m@yahoo.comThese 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
diko.m@gmail.comThese enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Jeremiah Banda
b-jeremiah@hotmail.co.ukThese 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
0d85@hotmail.co.ukThese 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
chachar_s72@yahoo.comThese enchiladas were a bit too cheesy for my taste. I think I'll use less cheese next time.
Tyqwane Francois
francois-t@aol.comThese enchiladas were easy to make and turned out great! I shredded my own chicken, and the enchiladas were still delicious.
Ebikebina David
david.e@yahoo.comI'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
c_o59@aol.comThese 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
kr4@hotmail.frThese enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Danyelle Brown
d-brown@yahoo.comThese 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
m_shak@gmail.comI'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
b_w36@gmail.comThese 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
ghimire16@gmail.comThe 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
p_s47@aol.comThese enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and the enchiladas were still delicious.
Aadiel Retief
retiefaadiel@gmail.comI'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
hasan-m50@aol.comThese 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.