Awesome Shredded Chicken Enchiladas in 4 Steps

When you need that deeply satisfying hug in a baking dish, nothing beats a good plate of Shredded Chicken Enchiladas. Forget those heavy, complicated versions you see everywhere! I’m Jordan Bell, and I live down here in Asheville, NC. If you follow my Easy Detox Recipes blog, you know I’ve spent years learning how to make the Southern comfort food I grew up loving actually work for my body—especially after dropping 80 pounds. It’s all about making smart swaps while keeping that incredible flavor intact.

This recipe is pure magic because it’s small-batch, meaning you get that amazing, rich experience without making enough food to feed a baseball team. We are making my famous Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce, and trust me, this sauce alone is worth the effort. It’s creamy, it’s tangy, and it definitely doesn’t taste like a “diet” meal. Grab your apron; we’re starting easy!

Essential Ingredients for Your Shredded Chicken Enchiladas

You don’t need a massive grocery list for these amazing Shredded Chicken Enchiladas. The secret is using quality ingredients, especially for that filling. We are keeping things simple here, focusing on flavor builders like onion, spices, and a tiny bit of heat from that chipotle pepper. I’ve listed everything you need below. Don’t stress over the exact amounts; I’ve put all the precise measurements right there in the chart so you can just shop and go!

Also, a quick note: I specified two different spots for unsalted butter—one for the filling and one for the sauce. They both play different, important roles, so try not to mix them up!

Ingredient List for Shredded Chicken Enchiladas

Here is the full breakdown. You’ll see we use just four small tortillas for this serving size, which is perfect for a weeknight treat. Make sure you have everything ready before you start cooking, because the filling comes together super fast!

Ingredient	Amount	Preparation
Unsalted Butter (Filling)	1 tbsp	For sautéing
Onion	½ cup	Finely chopped (yellow or white)
Chili Powder	1 tsp
Garlic Powder	½ tsp
Cumin	½ tsp
Chicken Broth (Filling)	2 tbsp
Salsa Verde	¼ cup	Plus 1 tbsp for sauce
Chipotle Pepper in Adobo	1	Finely chopped
Whipped Cream Cheese	2 tbsp
Shredded Chicken	2 cups	Cooked and shredded
Salt	To taste
Unsalted Butter (Sauce)	1 tbsp	For roux
All-Purpose Flour	1 tbsp
Chicken Broth (Sauce)	¾ cup
Monterey/Pepper Jack Cheese	1 cup	Shredded
Sour Cream	⅓ cup
Flour Tortillas	4	6″ in diameter
Garnish	As desired	Cilantro or green onions

Why You Will Love This Shredded Chicken Enchiladas Recipe

I know you’re busy, so I packed maximum flavor into minimum time here. These aren’t your average heavy dinner; they are designed to satisfy that craving without weighing you down. If you need a quick, clean fix, this is it!

• Speedy Comfort: Total time is under 45 minutes—perfect for a busy weeknight!
• Flavor Bomb Sauce: That Cheesy Sour Cream Sauce is addictive but uses simple ingredients.
• Perfect Portion: This small-batch recipe yields exactly four delicious Shredded Chicken Enchiladas.
• Clean Ingredients: We skip the canned soup and use real broth and fresh seasonings.

Equipment Needed for Perfect Shredded Chicken Enchiladas

You don’t need a ton of fancy gadgets for these Shredded Chicken Enchiladas, which I love! You’ll want a good non-stick pan for building that flavorful filling. Next, grab a small saucepan—that’s where the magic happens when you build the sauce.

Don’t forget your whisk; it’s critical for getting that sauce perfectly smooth! Finally, you’ll need an 8×8 or 9×9 baking dish to nestle those rolled enchiladas in before they head to the oven.

Step-by-Step Instructions for Shredded Chicken Enchiladas

Okay, let’s get these beauties assembled! We are going to break this down into three easy sections: making the filling, whipping up that incredible sauce, and then getting everything into the oven. Don’t rush the sauce part; that’s where the smoothness comes from. Preheat your oven to 375°F while you start the filling so everything is ready at the same time. This whole process is surprisingly fast if you keep moving!

Preparing the Savory Chicken Filling

First things first, grab that tablespoon of butter and melt it in your non-stick pan over medium heat. Toss in your chopped onions and a pinch of salt. Let those onions sweat it out for about four or five minutes until they look soft and smell sweet. Now, toss in your dry spices—the chili powder, garlic powder, and cumin. Stir them around for just thirty seconds until you can really smell them waking up. That little toast makes a huge difference!

For deglazing, add just a splash of chicken broth—maybe two tablespoons—and scrape up any tasty browned bits stuck to the bottom of the pan. Next, it’s time to stir in the salsa verde, the whipped cream cheese, and that finely chopped chipotle pepper. Once that’s melted and combined, fold in your two cups of shredded chicken and let it all warm through for about two minutes. Cover that pan and set it aside. That’s half the battle won for your Shredded Chicken Enchiladas!

Creating the Cheesy Sour Cream Sauce

Switch pans! In a small saucepan, melt that second tablespoon of butter over medium heat. Now, whisk in the flour and let it cook for a minute or two, whisking constantly. This is your roux, the base of all velvety sauces. Don’t let it brown too much! Once it’s cooked slightly, start adding your three-quarters cup of chicken broth, but you have to do it slowly, just a little bit at a time, whisking like crazy so you don’t get any lumps. Keep whisking until it starts to simmer and thickens up—it should reduce by about a third.

Take the pan off the heat before adding the cheese. Stir in your cup of shredded Monterey Jack or Pepper Jack in small piles, waiting until each bit melts before adding the next. Once smooth, stir in that last tablespoon of salsa verde. Let it cool for just a minute, then whisk in the sour cream until everything is creamy and gorgeous. Taste it, adjust the salt, and you have the best Cheesy Sour Cream Sauce ever.

Assembling and Baking Your Shredded Chicken Enchiladas

Time to build! Grab your 8×8 baking dish and give it a good spritz of non-stick spray. Lay out your four small flour tortillas. Put about half a cup of that savory chicken mixture right down the center of each one. Roll them up tightly—I mean really tuck them in there—and place them seam-side down snugly in your prepared dish. Don’t worry if they look a little crowded!

Pour that beautiful sauce evenly over the top of all four rolls, making sure every bit of tortilla is covered. They need to bake uncovered at 375°F for about 15 minutes. That’s just enough time for everything to get piping hot and meld together. Once they are bubbly, pull them out, let them cool for five minutes—and I mean five!—and then garnish them with cilantro or green onions. Enjoy these amazing Shredded Chicken Enchiladas!

Tips for Success Making Shredded Chicken Enchiladas

Listen, the biggest enemy of a great enchilada is sogginess, and the second is a thin, runny sauce. To keep your Shredded Chicken Enchiladas from getting soggy, the key is making sure your sauce is reduced properly before you pour it on. If the sauce is too thin, it just soaks into the tortillas instead of coating them nicely. Make sure you let that broth reduce by at least a third in the saucepan!

When you roll them up, be firm but gentle. You want them tight so the filling stays put, but if you press too hard, the tortillas—especially the flour kind—can tear right away. My personal trick? I always warm my tortillas for about ten seconds in the microwave before rolling. It makes them super pliable so they hug that chicken filling perfectly without cracking. That little extra step saves so much frustration!

Serving Suggestions for Shredded Chicken Enchiladas

Because these Shredded Chicken Enchiladas are so rich with that Cheesy Sour Cream Sauce, I always lean toward sides that are bright and light to balance things out. You don’t need anything heavy here!

If you’re keeping it clean like I do, a simple side of brown rice or cilantro-lime cauliflower rice works perfectly. A quick, crisp salad tossed with lime juice and olive oil is also a winner. For a more traditional plate, a small scoop of black beans seasoned with cumin and a dash of fresh avocado slices make this a complete, satisfying meal without feeling overly heavy. You can find more ideas for light sides on my Medium profile.

Storing and Reheating Leftover Shredded Chicken Enchiladas

I always hope there are leftovers, even if this small-batch recipe is usually gone in one sitting! If you do have any of these glorious Shredded Chicken Enchiladas left, storage is simple. Make sure they are completely cooled before covering them tightly. You want to keep that sauce from getting weird.

For the best texture when reheating, the oven is your friend. The microwave works in a pinch, but it can make the tortillas a little chewy. I’ve laid out the best storage plan below so you can enjoy these again tomorrow! For more recipe inspiration, check out my Pinterest boards.

Storage Method	Duration	Reheating Instructions
Refrigerator	3-4 Days	Cover tightly with foil; bake at 350°F for 15 minutes or microwave until hot.

Frequently Asked Questions About Shredded Chicken Enchiladas

I get so many great questions whenever I post a small-batch comfort food recipe like this! It’s wonderful to see how many of you are making these at home. Most questions revolve around swapping ingredients or making sure the texture comes out right, especially that beautiful Cheesy Sour Cream Sauce.

Can I use store-bought rotisserie chicken for these Shredded Chicken Enchiladas?

Absolutely! That’s actually one of my favorite shortcuts when I’m short on time. You need about two cups of cooked, shredded chicken, and a standard rotisserie chicken usually yields plenty. Just make sure you shred it finely so it incorporates nicely with the cream cheese and spices in the filling. It saves a ton of time!

What is the best way to keep the tortillas from tearing during assembly?

This happens to everyone, especially when you roll them tightly! My biggest tip, which I mentioned earlier, is warming them up first. You can wrap the stack of four tortillas in a damp paper towel and microwave them for about 20 seconds. They become incredibly flexible. Also, make sure your filling isn’t too chunky; the cream cheese helps bind it, but large pieces of onion or chipotle can cause a weak spot.

Are there vegetable substitutions for the chicken in this recipe?

Yes, you can definitely make a vegetarian version! You’ll want to replace the 2 cups of shredded chicken with something hearty. Black beans work wonderfully, just drain and rinse them well. You could also use crumbled, sautéed mushrooms mixed with some crumbled cotija or feta cheese for a salty kick that really holds up well inside those tortillas. If you are looking for other vegetarian options, check out my garlic roasted cabbage steaks.

Nutritional Estimate for Shredded Chicken Enchiladas

I always try to give you a ballpark idea of what’s in the dish, but remember, since we are using fresh ingredients and sometimes my measurements are just “a pinch” or “to taste,” these numbers are just estimates per serving. This recipe is surprisingly high in protein, which I love! You can see the breakdown I put together in the table below. Keep in mind that adding extra garnish or serving it with rice will obviously change the final count on your plate of Shredded Chicken Enchiladas.

Nutrient	Estimate Per Serving
Calories	450
Total Fat	25g
Protein	28g
Carbohydrates	28g

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