Jul 14 2026
Restaurants›La Loma›Shredded Chicken Enchiladas Recipe

Shredded Chicken Enchiladas Recipe

Inspired by La Loma
Time45m
Serves4

Two traditional enchiladas smothered in enchilada sauce, red chile or green chile. Smothered with green chile, red chile or enchilada sauce and served with rice and refried beans

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Ingredients

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Enchiladas

Method

Preparation

  1. 1

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add diced onions and sauté until they are translucent, about 5 minutes. Stir in the shredded chicken and half of the enchilada sauce, mixing well. Cook for another 2-3 minutes until heated through.

  2. 2

    Assemble the Enchiladas

    Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Warm the corn tortillas in a dry skillet or microwave until pliable. Take one tortilla, place a portion of the chicken filling in the center, and roll it up. Place seam side down in the baking dish. Repeat with remaining tortillas and filling.

  3. 3

    Add Sauce and Cheese

    Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle shredded cheese evenly over the sauce.

  4. 4

    Bake

    Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  5. 5

    Serve

    Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with cooked rice and refried beans on the side.

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