postheadericon Shredded Chicken Enchiladas


Here is an easy shredded chicken enchiladas recipe that will feed your whole family. It is the perfect recipe to bring to your next potluck or mexican fiesta!


  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar and Monterrey Jack cheeses
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (8 ounce) can salsa
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper (or chopped chilies)
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar red enchilada sauce
  • 3/4 cup shredded Cheddar and Monterrey Jack cheeses


1. Preheat oven to 350 degrees F (175 degrees C).

2. Sautee garlic, onion, and green pepper

3. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken by tearing it apart with 2 forks or let it cool a little and tear apart by hand. Return the chicken to the skillet. Add the sour cream, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, salsa, chili powder, onion, green pepper, and garlic.

4. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with red enchilada sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.


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