Transform shredded chicken (or pulled pork) and a few common pantry ingredients into these delicious make ahead Baked Chicken Enchiladas the whole family will love!
One of our tried and true family favorite recipes, Baked Chicken Enchiladas is in regular rotation at our house. We make this with shredded chicken or rotisserie chicken, but it is also delicious when made with leftover pulled pork.
The combination of the Mexican flavors, tender meat, and tortillas baked with enchilada sauce and melty cheese makes it really hearty and satisfying. The leftovers, if there are any, are even better the next day!
About the Shredded Chicken
This recipe uses shredded chicken, pulled pork, or even one of those grocery store rotisserie chickens (you just have to break it down!). It is equally good with any of the choices. To save time and money, I buy those big packs of bone in chicken breasts and cook them then freeze shredded chicken in 2 cup portions. It’s a huge timesaver for me with recipes like this.
Making Shredded Chicken
To make your own shredded chicken, put any number of chicken breasts in a large pot, cover them with water, and bring to a boil over high heat. Once boiling, reduce heat to medium, cover and cook for 15-20 minutes or until the chicken is no longer pink. Remove, cool, and shred with two forks. Works great!
How to Make Baked Chicken Enchiladas
These are not authentic Mexican enchiladas but the finished product sure tastes like they are! A combination of sour cream, chili powder and cream of chicken soup make up the creamy base of the enchiladas with an additional cup mixed into the chicken mixture for a creamier texture.
This is a hearty recipe, meaning it makes enough for dinner with usually some leftovers. The leftovers taste even better the next day! This recipe can be made ahead of time and baked the same day or frozen to be baked another day. Delicious either way.
In a medium saucepan, combine the cream of chicken soup, sour cream and chili powder. Stir together and warm on low heat, stirring occasionally.
Heat the butter in a deep skillet over medium heat. Stir in the onion and cook until translucent, usually about 5 minutes.
Add the shredded chicken, diced green chilies, taco seasoning, half of the chopped green onions and water. Bring the mixture to a simmer and allow liquid to reduce down, 5-10 minutes.
Stir in lime juice, onion powder and garlic powder. Remove from heat.
Stir 1 cup of the sour cream mixture into the skillet with the chicken mixture until well combined.
If cooking right away (not freezing for later*), preheat oven to 350 degrees F.
Spread remaining sour cream mixture onto the bottom of a 9×13 baking dish.
Spoon 2-3 large spoonfuls of the chicken mixture into each tortilla. Sprinkle shredded cheddar cheese generously over the filling and then roll the tortillas, placing them seam side down in the baking pan.
Continue filling tortillas until all chicken filling has been used up. Slide the rolled enchiladas over to one side of the baking pan so that they all fit.
Pour or spoon the enchilada sauce evenly over the rolled tortillas and then spread the remaining shredded cheddar cheese evenly over the sauce.
Sprinkle with the remaining chopped green onions and the sliced olives.
- If freezing for later, at this point you can cover in plastic wrap or foil and freeze for up to 3 months. To use, thaw in the refrigerator for 24 hours and then bake as directed below.
Bake in 350 degree oven for 25-30 minutes until filling is heated through and cheese is melted and bubbling. Serve immediately. Refrigerate any leftovers. Enjoy!
OTHER SOUTHWEST/MEXICAN RECIPES YOU MIGHT LIKE
Homemade Red Enchilada Sauce – ingredients from your pantry bring the flavors of Mexico right into your kitchen!
Quick Guacamole – easy and delicious!
Mexican Mac & Cheese – One of our favorite uses for leftover shredded meat!
Homemade Taco Seasoning – Make your own taco seasoning with limited salt, sugar and no preservatives!
Mexican Grilled Chicken Street Tacos – Marinate in the morning, add some tortillas, lime wedges, cabbage and shredded cheese and you have dinner in no time at all!
Baked Chicken Enchiladas
Ingredients
Sour Cream Base
- 2 cups shredded chicken or rotisserie chicken
- 1 can cream of chicken soup
- 1 1/4 cups sour cream
- 1/4 tsp chili powder
Filling
- 1 tbsp butter
- 1 small onion chopped
- 1 (4 oz) can diced green chilies
- 1 package taco seasoning or 2 tbsp of homemade
- 1 bunch green onions chopped & divided
- 1 1/4 cups water
- 2 tsp lime juice
- 1 tsp onion powder
- 1 tsp garlic powder
Finishing Touches
- 8 medium sized flour tortillas
- 3 cups shredded cheddar cheese divided
- 1 (16 oz) can enchilada sauce or 2 cups homemade
- 1 (4 oz) can sliced black olives
Instructions
- In a medium saucepan, combine cream of chicken soup, sour cream and chili powder to create the sour cream base. Warm on low heat, stirring occasionally.
- Heat the butter in a deep skillet over medium heat. Stir in the onion and cook until onion is translucent, about 5 minutes.
- Add the shredded chicken, diced green chilies, taco seasoning, half of the chopped green onions and water. Bring to a simmer and allow liquid to reduce down, between 5-10 minutes.
- Stir in lime juice, onion powder and garlic powder. Remove from heat.
- Stir 1 cup of the sour cream base into the skillet with the chicken mixture until well combined.
- If cooking right away (not freezing for later*), preheat oven to 350 degrees F.
- Spread remaining sour cream base onto the bottom of a 9×13 baking dish.
- Spoon 2-3 large spoonfuls of the chicken mixture into each tortilla. Sprinkle shredded cheddar cheese generously over the filling and then roll the tortillas, placing them seam side down in the baking pan. Continue filling tortillas until all chicken filling has been used up.
- Pour the enchilada sauce evenly over the rolled tortillas and then spread the remaining shredded cheddar cheese evenly over the top.
- Sprinkle with the remaining chopped green onions and the sliced olives.
- Bake in 350 degree oven for 25-30 minutes until filling is heated through and cheese is melted and bubbling. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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