For an extra layer of flavor, consider adding a pinch of cumin or chili powder to the chicken mixture. If you prefer a spicier kick, use a hot green salsa or add a pinch of cayenne pepper. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time. Serve with your favorite toppings such as guacamole, chopped cilantro, or diced tomatoes.
Shari's Shredded Chicken Enchiladas
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS24
Experience the ultimate comfort food with these incredibly flavorful and easy-to-make shredded chicken enchiladas. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol76 mg
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Fiber2 g
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Protein26 g
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Saturated Fat12 g
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Sodium742 mg
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Sugar2 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray. (5 minutes)
02
StepIn a medium bowl, combine the sour cream and green salsa. Set aside. (3 minutes)
03
StepHeat the olive oil in a skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. (5-7 minutes)
04
StepStir in the shredded chicken, 1 cup of the sour cream-salsa mixture, half of the shredded Mexican cheese blend, and chopped green chile peppers into the skillet. Mix well to combine. (3 minutes)
05
StepSpoon approximately 1/3 cup of the chicken mixture down the center of each flour tortilla. Roll the tortillas tightly and place them, seam-side down, in the prepared baking dish. (10 minutes)
06
StepTop the rolled enchiladas with the remaining sour cream-salsa mixture and sprinkle with the remaining shredded Mexican cheese blend. Cover the dish with aluminum foil. (5 minutes)
07
StepBake in the preheated oven for 30 to 40 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Remove the foil during the last 10 minutes of baking to brown the cheese, if desired. (30-40 minutes)
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Clementina Dibbert
Jun 15, 2025My kids are picky eaters, but they devoured these enchiladas. Will definitely be making them again.
Alexandrine Keebler
Jun 4, 2025I added a can of black beans and some corn to the chicken mixture. It was a great addition!
Gregory Breitenberg
May 24, 2025These were so easy to make and my family loved them! The sour cream sauce is what makes it special.
Ernestine Blanda
May 24, 2025This recipe is pure comfort food, highly recommend!
Millie Tillman
May 23, 2025I used corn tortillas, and they turned out great. Just make sure to warm them up a little first.
Erich Buckridge
May 4, 2025I think next time I will add a little bit of jalapeno to give it an extra kick.
Lempi Johnson
Mar 30, 2025So yummy, even my grandma asks for this recipe!
Cara Kris
Mar 25, 2025The recipe was easy to follow, and the enchiladas were delicious! I'll be adding this to my regular rotation.
Luigi Oconnell
Mar 22, 2025I doubled the recipe for a party, and they were a huge hit!