Go Back

Shredded Chicken Enchiladas with Red Sauce

A comforting dish filled with shredded chicken, spices, and cheese, all wrapped in tortillas and topped with red sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Flavorful Poaching Liquid
  • 1 lb chicken tenders OR chicken breast cut into 2-inch slices Main attraction of the dish
  • 1 water Enough to cover the chicken
  • 1 tsp salt To season the poaching liquid
  • 3 large sprigs cilantro (with stems) For herby freshness
  • 2 large cloves garlic (crushed) Aromatic and intense
  • 1/2 onion onion (roughly sliced) Sweet and savory with every bite
  • 1 bay leaf bay leaf Adds depth and earthy notes
  • 1 tsp whole peppercorns For a hint of warmth
For the Filling
  • 1 tbsp neutral oil (grapeseed oil recommended) To sauté and enhance flavor
  • 1/2 cup chopped onion Sweetness that forms the foundation of flavor
  • 1 tbsp chili powder Such as McCormick's or Gebhardt's for a kick
  • 1 tsp dried oregano (crushed) Produces a fragrant pop of flavor
  • 1 tsp ground cumin Adds warmth and earthiness
  • 1/2 tsp garlic powder For additional garlicky goodness
  • Salt and ground pepper To taste
  • 1 cup diced tomato (with its juice, lightly chopped) Juicy and vibrant
  • 1 10-ounce can diced green chili, with its liquid For a zesty bite
  • 1/2 cup reduced-sodium chicken broth To boost the savory profile
For the Rest
  • 1/2 recipe Gail’s Enchilada Sauce A homemade touch if you prefer
  • 1 10-ounce can red enchilada sauce Such as Las Palmas or La Victoria for convenience
  • 8 pieces corn tortillas Tender and slightly crispy
  • Cooking spray or oil For easy handling of tortillas
  • 2 oz 2% shredded cheddar cheese Melty and bubbling
  • 2 oz 2% shredded jack cheese For creamy indulgence
  • 1 oz crumbled cotija cheese (optional) For a salty finish
  • 1 small can sliced black olives (lightly chopped, optional) A briny garnish

Method
 

Prepare the Poaching Liquid
  1. Combine water, salt, cilantro, garlic, onion, bay leaf, and peppercorns in a large skillet with a lid. Bring it to a gentle simmer.
  2. Allow the mixture to simmer for approximately 10 to 15 minutes, or until the water is richly seasoned.
  3. Add the chicken and reduce the heat to low, letting it simmer for another 5 minutes.
  4. Turn off the heat, keeping the skillet covered for another 10 minutes.
  5. Remove chicken from the liquid, let it cool slightly, shred it, and set it aside.
Make the Filling
  1. Heat the oil in a medium skillet over medium-low heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in chili powder, oregano, cumin, and garlic powder; allow the seasonings to infuse.
  3. Add diced tomatoes, green chilies, and chicken broth; stir to combine.
  4. Fold in the shredded chicken and let it simmer for about 5 minutes.
Prepare the Tortillas
  1. Preheat your oven to 350°F. Lightly spray both sides of the corn tortillas with cooking spray.
  2. Lay the tortillas in a single layer on a baking sheet and place them in the preheated oven for about 3 minutes.
  3. Remove the tortillas and stack them to keep warm and moist.
Assemble the Enchiladas
  1. Increase oven temperature to 375°F. Combine both cheeses in a mixing bowl.
  2. Mix the two enchilada sauces together in another bowl. Spread about 1/2 cup of the sauce on the bottom of a baking dish.
  3. Take one tortilla at a time, spoon about 2 heaping tablespoons of filling, and add cheese mixture if desired. Fold and roll tightly.
  4. Repeat until all tortillas are filled and arranged in the baking dish.
  5. Pour the remaining sauce over the top and sprinkle remaining cheese mixture. Cover and bake for 15 minutes.
  6. Remove foil, bake for an additional 10 to 15 minutes until cheese is melted and sauce is bubbling.
  7. Allow the enchiladas to rest for 5 minutes before serving.

Notes

To elevate your enchiladas, add fresh cilantro as garnish. You can swap cheese varieties based on your preferences. For meal prep, assemble up to a day in advance; refrigerate before baking.