Corn Tortilla Enchiladas with Chicken Recipe
Corn Tortilla Enchiladas with Chicken are an easy, comforting Mexican-inspired dinner made with seasoned shredded chicken, soft corn tortillas, rich red enchilada sauce, and melted cheddar cheese. Choose slow cooker or baked chicken for a flavorful filling that’s simple to prepare.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 enchiladas
- Category: Dinner
- Method: Oven
- Cuisine: Mexican-Inspired
Ingredients
- Slow Cooker Shredded Chicken:
- 1 ¼ cups salsa
- 1 package taco seasoning or ¼ cup taco seasoning
- 1 ¼–1 ½ lbs chicken breast
- Baked Shredded Chicken:
- 1 ¼–1 ½ lbs chicken breast
- 1 package taco seasoning or ¼ cup taco seasoning
- 2 tablespoons olive oil or any cooking oil
- Enchiladas:
- 1 batch shredded chicken, made in the slow cooker or baked
- 2–4 tablespoons vegetable oil
- 10 yellow corn tortillas
- 16 oz red enchilada sauce
- 2 cups shredded cheddar cheese
Instructions
- Make the slow cooker chicken: Add the chicken breasts, salsa, and taco seasoning to a slow cooker. Cover and cook on low for 4–6 hours or until the chicken is tender and cooked through. Shred the chicken with two forks and mix it with the cooking juices.
- Or bake the chicken: Preheat the oven to 400°F (200°C). Place the chicken breasts in a baking dish, coat with olive oil, and season with taco seasoning. Cover and bake for about 20–25 minutes, or until the chicken reaches 165°F (74°C). Let it rest briefly, then shred with two forks.
- Prepare the tortillas: Heat the vegetable oil in a skillet over medium heat. Briefly fry each corn tortilla for about 10–15 seconds per side, just until softened. Drain on paper towels.
- Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a small amount of red enchilada sauce over the bottom of a baking dish. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well covered.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Add your favorite toppings such as cilantro, diced onion, avocado, or sour cream if desired.
Notes
- Warm the corn tortillas before rolling to help prevent cracking.
- Do not overfill the tortillas; about ¼ cup of shredded chicken per tortilla works well.
- For easier preparation, the chicken can be cooked and shredded a day ahead.
- Use mild, medium, or spicy enchilada sauce depending on your preference.
- Leftover enchiladas can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).