Shredded Chicken Enchiladas are a flavorful, easy dinner you can prepare quickly—perfect for weeknights or meal prepping.
These enchiladas are packed with bright tomatillo flavor and tender shredded rotisserie chicken. Once you try them, they’re likely to become a regular in your dinner rotation.
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Shredded Chicken Enchiladas
I’ve been making this simple shredded chicken enchilada casserole for years. It’s one of those comfort meals my family loves because it’s flavorful, satisfying, and straightforward to assemble.
Using a store-bought rotisserie chicken keeps the prep fast—no long cooking required. The tomatillo-based sauce gives the dish a bright, tangy base that pairs beautifully with the cheese and chicken.
How to make shredded chicken enchiladas?
- Make the tomatillo sauce (you can double it if you want extra for chips or to spoon over servings).
- Remove the meat from the rotisserie chicken and shred it.
- Lightly fry corn tortillas so they are pliable and have a bit of color.
- Layer sauce, tortillas, chicken, and cheese in the casserole dish, repeating to build layers.
- Top with a final layer of tortillas, spread sour cream, add remaining cheese, and spoon on more sauce.
- Bake until the cheese is melted and golden, about 30 minutes.
- Let rest briefly, then serve and enjoy.
This recipe yields a generous amount, making it ideal for leftovers or feeding a crowd. It also adapts well to leftover turkey if you want a holiday twist.
The tomatillo sauce is similar to a classic tomatillo salsa—bright, tangy, and easy to blend in a high-powered blender or food processor.
How to shred chicken for the enchiladas:
Rotisserie chicken meat usually pulls off easily by hand. If you prefer a less messy approach, use two forks to pull the meat apart. Leftover cooked chicken from tacos or smoked chicken also works well.
The three stages of a tomatillo: raw with husk, raw husked and rinsed, boiled.
Boiling the tomatillos softens them and mellows their tartness, creating a smooth sauce when blended with aromatics.
These enchiladas are a favorite in my household—try doubling the sauce for extra dipping or topping.
Leftover Rotisserie Chicken Recipes are a favorite of mine—especially these shredded chicken enchiladas!
Swap in leftover turkey after holidays for a delicious variation. The tomatillo sauce and cheese make a great finishing touch for any cooked white meat.
If you enjoy this recipe, explore other simple favorites like green chile breakfast burritos, carnitas tacos, street tacos, or a refreshing mint julep-inspired non-alcoholic drink.
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Shredded Chicken Enchiladas
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Ingredients
- 13 tomatillos, husk removed and rinsed
- ½ large white onion
- 2 serrano peppers
- 1 jalapeno
- 4 large cloves garlic
- 1 cup cilantro
- Salt and pepper to taste
- 2 tsp cumin
- Vegetable oil for frying
- 12–16 corn tortillas (may vary by dish size)
- 1 rotisserie chicken, shredded
- ½ cup sour cream
- 2½ cups shredded cheese
Instructions
- Preheat oven to 350°F (175°C).
- Add tomatillos, onion, serrano peppers, and jalapeno (seeds removed) to a pot and cover with about 6 cups of water. Bring to a boil and cook until tomatillos lose their bright green color, about 10 minutes.
- Transfer tomatillos, onion, and peppers to a blender or food processor (discard the cooking water). Add garlic, cilantro, and cumin, then blend until smooth. Season with salt and pepper to taste. Set the sauce aside.
- Heat oil in a frying pan and lightly fry each tortilla on both sides until slightly browned but still pliable—about 10–20 seconds per side in hot oil. Drain on paper towels. Fry about 12 tortillas to start; cook more if needed while assembling.
- Shred the rotisserie chicken and remove any bones.
- Assemble the enchiladas in a casserole dish: spread about 2/3 cup tomatillo sauce on the bottom. Layer four tortillas, then 1 cup shredded chicken, ½ cup cheese, and 2/3 cup sauce. Repeat with three tortillas and the same amounts of chicken, cheese, and sauce, then repeat once more. Finish with four tortillas on top, spread ½ cup sour cream over them, sprinkle with 1 cup cheese, and pour the remaining sauce over the top.
- Bake for 30 minutes, or until cheese is fully melted and lightly browned. Let stand a few minutes before serving.
Notes
Nutrition
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Carbohydrates: 15g
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Protein: 29g
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