These shredded chicken enchiladas are the kind of meal that feels like a hug from the oven. If you’re craving a hearty dinner that’s easy to make but full of flavor, let me share my favorite way to do it. I’ll walk you through how I make perfectly tender shredded chicken, my quick homemade enchilada sauce that’s far better than anything in a can, and how to get those tortillas just right.

I wasn’t always big on making Mexican-style food at home. Growing up in India, we’d eat out for that—my first taste of enchiladas was actually at a little restaurant in Bangalore with a Mexican week menu. It blew my mind. But once I started cooking for my own family, I wanted a homemade version with more meat, less grease, and fresher flavors.

These enchiladas became a weeknight favorite. I think they’ll become one for you too.

Why I Love Making These Enchiladas at Home

I’ll be honest: I used to think enchiladas were one of those dishes best left to restaurants. At home, I thought I’d make a mess of them, or they’d turn out bland. But after a few tries, I realized they’re no harder than a good pasta bake.

What I love most? You control everything—how much meat, how much cheese, the heat level, even the type of tortillas. My version leans meaty, with just enough cheese to bind it all together.

My family loves this because it feels special without being fussy. And since the sauce is homemade in 10 minutes, it actually tastes fresh, with no weird canned aftertaste.

Cooking and Shredding Chicken Made Simple

If you’re new to cooking chicken for shredding, don’t overthink it. I used to boil it in water with salt and pepper, but I’ve found simmering it right in the enchilada sauce adds so much more flavor.

Here’s how I do it most of the time:

• Season chicken breasts with salt and pepper.
• Nestle them into the simmering sauce.
• Cover and cook on low heat until they’re cooked through, around 15–20 minutes.
• Let them cool a little so you don’t burn your fingers, then shred with two forks.

Some people use a stand mixer or food processor for shredding, but I prefer the old-school way. It keeps the texture chunky and satisfying.

This shredded chicken is so good you’ll be tempted to eat it straight from the bowl.

Choosing Tortillas: My Honest Take

Corn or flour? I’m team corn. Always.

Corn tortillas give that classic flavor and texture, and they hold up beautifully if you treat them right. Store-bought can be dry, though, so here’s how I handle them:

• Wrap them in a damp towel and microwave them for 15–20 seconds to make them pliable.
• Or brush lightly with oil and warm them in a pan.

I also like cassava flour tortillas. They hold up better than many corn brands and don’t fall apart while baking.

Flour tortillas work too, but they can get a little doughy. My wife actually prefers them for that reason—they’re softer and feel more indulgent. So sometimes I do half corn, half flour to keep everyone happy.

Ingredients You’ll Need

This is comfort food at its simplest. You don’t need anything fancy:

• Chicken breasts
• Enchilada sauce (homemade if you can—it’s worth it)
• Tortillas (corn, flour, cassava—your call)
• Cheese (I usually use Monterey Jack and cheddar for meltiness and flavor)
• Fresh cilantro

I’ve used leftover rotisserie chicken in a pinch too, mixed with the sauce to rehydrate it. It’s honestly a great weeknight shortcut.

How I Make These Enchiladas at Home

This is my usual routine when I’m making them for dinner.

• Make the enchilada sauce first. It only takes 10 minutes and sets the flavor for the whole dish.
• Season and cook the chicken right in the sauce. Low heat is key for tenderness.
• Shred the chicken and mix it with some of the sauce, cheese, and fresh cilantro.
• Warm the tortillas so they don’t crack while rolling.
• Fill and roll them snugly, seam-side down in a greased casserole dish.
• Pour the remaining sauce over them and sprinkle with the rest of the cheese and cilantro.
• Bake until the tortillas are just starting to turn golden and the cheese is melty.

It’s like a cozy casserole of cheesy, saucy, spicy goodness.

My Best Tips for Softening Corn Tortillas

Corn tortillas can be tricky if you skip this step. I learned the hard way when my first batch fell apart and became an accidental enchilada bake.

These days, I do one (or even two) of these tricks:

• Buy fresh or high-quality tortillas—they’re less likely to crack.
• Wrap in a damp paper towel and microwave for 15–20 seconds.
• Brush with oil and warm in a pan for a few seconds each side.
• Dip them in warm enchilada sauce before rolling for extra flavor and flexibility.

I usually microwave them and brush with oil. Works like a charm.

Making Enchilada Sauce from Scratch

Please, please make your own sauce. It’s so easy and it tastes better than any canned version I’ve tried.

I make mine like this:

• Heat olive oil in a pan. Add fresh chopped tomatoes and garlic. Stir until the tomatoes soften.
• Add tomato paste, chicken broth, chili powder, cumin, onion powder, oregano, salt, and pepper. Let it simmer until thickened.
• Blend until smooth.

It takes about 10 minutes, and you’ll never want to go back to store-bought.

Freezing and Reheating: My Method

These enchiladas freeze beautifully, which makes them a lifesaver for busy weeks.

Here’s how I do it:

• Assemble them in the dish but don’t bake.
• Wrap tightly in plastic wrap and foil.
• Freeze the sauce separately if you can so they don’t get soggy.
• To reheat, thaw in the fridge overnight. Bake at 350°F until hot, then pour the thawed sauce over the top and finish baking until bubbly.

I’ve also frozen them rolled individually so I can bake just a couple at a time. Great for solo lunches or kid meals.

A Few Other Variations I Make

I love how flexible this dish is. Depending on what I have in the fridge, I’ll swap in these fillings:

• Leftover roasted chicken
• Slow-cooked beef or shredded pork
• Black beans and corn for a veggie version
• Ground beef sautéed with onions and spices

Sometimes I even sneak in chopped spinach for the kids—they never complain with all that sauce and cheese.

Final Thoughts

This is one of those recipes I come back to all year long. It’s easy enough for a weeknight but feels special enough to serve friends. I hope you’ll give it a try, put your own spin on it, and make it part of your dinner rotation like I have.

If you try it, let me know how it goes—there’s nothing better than sharing good food with people who love cooking as much as I do.

Try other Shredded Chicken recipes:

• Shredded Chicken Burritos
• Shredded Buffalo Chicken Sandwich
• Shredded Buffalo Chicken