Cheesy Shredded Chicken Enchiladas
Tender shredded chicken combined with cream cheese, sour cream, green chiles, enchilada sauce, and vegetables, layered with corn tortillas and baked with sharp cheddar cheese.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Ingredients
3 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced
4 oz can diced green chiles
8 oz cream cheese, softened
1 cup plain sour cream
24 oz enchilada sauce
12 corn tortillas
2 cups shredded sharp cheddar cheese
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook chicken in olive oil until it reaches 165°F, about 12–15 minutes.
3. Shred chicken and place in a large bowl.
4. Sauté onion, garlic, and bell pepper for 5–7 minutes.
5. Stir in green chiles.
6. Mix chicken with cream cheese, sour cream, and enchilada sauce.
7. Layer 4 tortillas in the baking dish.
8. Spread half the chicken mixture over tortillas and add half the vegetables.
9. Add remaining 8 tortillas and the remaining chicken mixture.
10. Top with enchilada sauce and cheddar cheese.
11. Bake 35–40 minutes until bubbly and golden.
12. Rest 10 minutes before serving.
Notes
Use 12 tortillas total: 4 for the bottom layer and 8 for the second layer.
Refrigerate leftovers for 3–4 days.
Reheat leftovers to 165°F.
Freeze securely for longer storage.
Find it online: https://elitesrecipes.com/cheesy-shredded-chicken-enchiladas/