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Shredded Chicken Enchiladas

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Intermediate

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Description

A quick, easy and delicious homemade Shredded Chicken Enchiladas recipe.

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Can (1 1/2 Cups) Enchilada Sauce (I Use Mild)
  • 5 pinches Kosher Salt
  • 5 pinches Ground Black Pepper
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 cup Shredded Cheddar Cheese, Divided
  • 1 cup Shredded Monterey Jack Cheese, Divided
  • ½ cups Plus 1 Tablespoon Of Fresh Cilantro, Roughly Chopped, Divided
  • 12 whole 6 Inch Corn Tortillas
  • 1 container Cooking Spray
  • Optional Garnishes: Sour Cream, Chopped Cilantro, Etc

Preparation

Preheat oven to 425 degrees F.

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 on Related Link). Transfer the shredded chicken to a large bowl. Add half of 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 warm 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 the remaining 1 Tablespoon of 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 from 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!

2 Comments

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gonzo346 on 4.2.2011

do you really only use 2 chicken breasts to make 10 servings?

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tinka287 on 10.8.2010

This is great! I used it as a base recipe and did slow cooked pork shoulder instead of the chicken. But it could go either way. :D

4 Reviews

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Michelle Randles on 10.25.2016

Well I must say these are simply delicious enchiladas! I never thought to poach the chicken in the enchilada sauce, but man did it bring the flavor! Your instructions were easy to follow as well.
Even when there were none left, I still wanted more!
I incorporated some fresh jalapeno for an added kick.

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Twyla on 7.8.2011

I made these tonight, my family loved them!! I thought cooking them in the Enchilada Sauce was brilliant. I used half the cilantro called for and next time I’ll also go easy on the salt for the chicken prior to boiling. These are the best I’ve tried so far and I’m keeping this for my Recipe Book. Thanks!!!

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Laura on 10.7.2010

I love the idea of poaching the chicken in the enchilada sauce. I will take this idea and use it from now on. Thanks so much!

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reluctantsouthernbelle on 10.6.2010

This recipe was fairly easy and savory. I did add some onions to the filling. Also, the cilantro was a hit and miss. Cilantro is a polarizing herb though. :) Keep posting! Your website looks awesome!

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