This post may contain affiliate links. Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese. These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, shredded pepper jack cream, cheese, and spices. Below we have step by step photos for making these easy chicken enchiladas.
You can always get creative and add your favorite ingredients! This is a great base recipe for simple Mexican night at home any day of the week. In a small pan over medium heat, melt butter and add flour. Add enchiladas sauce, broth, salt, and pepper and stir.
In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent. Stir in the full can of diced green chilies, cumin, and chili powder and chicken. Turn off the heat and add sour cream and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
3 cup of chicken filling, roll tightly, and place seam-side down in baking dish. Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack. Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. The sauce in these shredded chicken enchiladas is so good!