Shredded Chicken Enchiladas

Shredded Chicken Enchiladas


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Baked enchiladas are going to become your favorite chicken casserole in no time! Serve with rice and garnish with sour cream for a finishing touch.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 ½ pounds skinless boneless chicken breast
  • 3 tablespoons vegetable oil
  • 1 ½ cups enchilada sauce
  • 1 cup shredded cheese
  • 16 corn tortillas
  • 1 can diced tomatoes
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • 1 chopped red onion
  • 2 minced cloves garlic
  • 1 can corn
  • Salt and pepper

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Season the chicken with salt and pepper. Heat oil in a large pan over medium heat. Add the chicken and cook for 6-7 minutes and then add the cumin and garlic powder. Turn over the chicken and cook for 7 more minutes. Move the chicken from the heat. Add the onion and garlic to the pan without rinsing the pan. Add the corn and stir. Next add the tomatoes and cook for 1 minute. Shred the chicken into strips by hand and return the meat to the pan. Warm the tortillas in the microwave and add a thin layer of enchilada sauce to 2 baking dishes. Spoon about ¼ cup of the chicken mix into each tortilla and then fold the tortilla over. Put 8 enchiladas seam side down into each pan. Top with the rest of the sauce and with the shredded cheese. Bake at 350 degrees F for 15 minutes.

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