The best enchiladas start with corn tortillas! Jump straight to the recipe below, or keep reading for tips on preparing the corn tortillas and two simple methods for making delicious Mexican shredded chicken for your enchiladas.
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In Mexico, enchiladas are traditionally made with corn tortillas, while in the United States, flour tortillas are more commonly used.
Although flour tortillas are easier to handle because they are less fragile, they lack the rich flavor that corn tortillas bring.
For the best possible enchiladas that your family (or you!) will love, stick with corn tortillas. They might be a bit more delicate, but the authentic taste is well worth the effort!
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Ingredients & Substitutions
Salsa: Use your favorite salsa to cook the chicken. If you're baking the chicken in the oven rather than using a slow cooker, you can skip the salsa.
Tacos Seasoning: Store-bought taco seasoning works great, or you can make your own homemade version.
Chicken Breast: You'll need just over a pound of chicken breast for the shredded chicken. If you prefer not to use a slow cooker, substitute it with 2 cups of shredded rotisserie chicken. Mix it with one packet of taco seasoning and ½ to 1 cup of salsa.
Vegetable Oil: A neutral oil is needed to fry the tortillas. Avocado or canola oil are good alternatives if you don't have vegetable oil.
Yellow Corn Tortillas: I prefer yellow corn tortillas for their flavor, but white corn tortillas also work well in this recipe.
Red Enchilada Sauce: Store-bought enchilada sauce is convenient—Siete red enchilada sauce is a great choice. Alternatively, you can make your own homemade enchilada sauce in 15 minutes!
Cheddar Cheese: Cheddar cheese is a popular option for Tex-Mex enchiladas. For a more traditional taste, try Cotija or Queso Quesadilla cheese.
Full ingredient list with quantities in the recipe card below
Two Ways to Make Shredded Chicken
Slow Cooker- Mix salsa and taco seasoning in a slow cooker. Add chicken. Cook on high for 3 hours or low for 6 hours. Shred the chicken and return it to the slow cooker.
Oven- Coat chicken with taco seasoning and two tablespoons of olive oil. Bake for 20-25 minutes, then shred.
How to Make Corn Tortilla Enchiladas
Step 1: Prepare the Chicken- Cook the chicken using one of the two methods (slow cooker or oven). Once cooked, shred the chicken.
Step 2: Prepare Tortillas- Heat oil in a small skillet over medium heat. Lightly fry each tortilla until just golden. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Assemble Enchiladas- Spread ½ cup of enchilada sauce on the bottom of a baking dish. Place a portion of shredded chicken and cheese in each tortilla, then roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 4: Bake- Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake at 375F for 15-20 minutes.
Tip
Don't skip the frying! I tested this myself, and the tortillas that I simply warmed up in the pan were fragile and didn't hold up well after cooking. The ones I lightly fried, however, stayed intact while assembling the enchiladas and maintained their structure after baking in the oven.
For more great tips on preparing corn tortillas for enchiladas, check out Views on the Road.
Sides
- Fruit salad
- Elote
- Mexican Rice
- Mexican Cucumber Tomato Salad
White Corn Tortillas vs. Yellow Corn Tortillas
White corn tortillas are made from white corn kernels, while yellow corn tortillas come from yellow corn kernels. Although yellow corn tortillas can be a bit harder to find, they are worth the search.
Yellow corn tortillas boast a richer flavor compared to their white counterparts, enhancing the overall taste of your enchiladas.
Corn Tortilla Enchiladas with Chicken
Ingredients
Slow Cooker Shredded Chicken
- 1 ¼ cup salsa (I used Tenayo original 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 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 cheddar cheese
Instructions
To Make Slow Cooker Shredded Chicken
- Mix salsa and taco seasoning in the slow cooker. Add chicken. Cook on high for 3 hours, or on low for 6 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and mix it with the sauce.
To Make Baked Shredded Chicken
- Preheat the oven to 425F.
- Place the chicken breasts on a sheet pan. Drizzle with olive oil and generously sprinkle with taco seasoning, ensuring each piece is well coated on both sides. Bake for 20-25 minutes or until the internal temperature reaches 165F.
- Remove the chicken from the oven and let it rest for a few minutes. Using two forks, shred the chicken.
To Make Enchiladas
- Preheat oven to 375F.
- Heat one tablespoon of vegetable oil in a small skillet over medium-high heat. Once hot, lightly fry each tortilla for 10-15 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
- Spread ½ cup of enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with shredded chicken and one tablespoon of cheese. Roll up the tortilla and place it seam-side down in the baking dish.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over them and top with the remaining cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
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Tami says
making today, thanks!
Jeanette Russell says
how to make without slow cooker
Megan says
I just updated the recipe to include that information!