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Mama Julia Shredded Chicken Enchilada Dinner

Tender corn tortillas filled with Mama Julia Shredded Chicken, covered in enchilada sauce and melted cheese, then served with Mama Julia Mexican Rice and Refried Pinto Beans for an easy family dinner. Mama Julia Tip: Warm the corn...

Mama Julia's Recipes

Mama Julia Shredded Chicken Enchilada Dinner

40 minutes Serves 4 Easy

Tender corn tortillas filled with Mama Julia Shredded Chicken, covered in enchilada sauce and melted cheese, then served with Mama Julia Mexican Rice and Refried Pinto Beans for an easy family dinner.

Mama Julia Tip: Warm the corn tortillas before rolling. This keeps them soft and flexible and helps prevent them from cracking when you build the enchiladas.

Heating Instructions

Prepare Mama Julia Shredded Chicken according to package instructions.

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Ingredients

Instructions

  1. 1

    Step 1 of 7

    Preheat the Oven
    Preheat the oven to 375°F.

  2. 2

    Step 2 of 7

    Prepare the Baking Dish
    Spread approximately ½ cup of enchilada sauce across the bottom of a baking dish.

  3. 3

    Step 3 of 7

    Warm the Tortillas
    Lightly brush the tortillas with oil and warm them on a skillet for several seconds per side until soft and flexible.

  4. 4

    Step 4 of 7

    Fill the Enchiladas
    Place Mama Julia Shredded Chicken down the center of each tortilla. Add a small amount of Monterey Jack cheese.

  5. 5

    Step 5 of 7

    Roll & Arrange
    Roll each tortilla tightly and place seam-side down in the prepared baking dish.

  6. 6

    Step 6 of 7

    Add the Sauce & Cheese
    Spoon the remaining enchilada sauce evenly over the tortillas and top with the remaining Monterey Jack cheese.

  7. 7

    Step 7 of 7

    Bake
    Bake uncovered for approximately 20–25 minutes, or until the sauce is bubbling and the cheese is melted.

This Recipe Features

Shredded Chicken

Shredded Chicken

I make my shredded chicken with tender chicken breast, lightly seasoned and cooked to perfection. Its simple, versatile flavor makes it perfect for tacos, enchiladas, burritos, bowls and more.

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Spanish Rice

Spanish Rice

I make my Spanish rice with premium long-grain rice, lightly toasted and slowly simmered in a savory tomato, garlic, and onion broth—crafted the traditional way. The result is fluffy, deeply flavorful rice that’s perfect for pairing with carnitas, filling burritos, or building your bowl.

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Refried Pinto Beans

Refried Pinto Beans

I make my refried pinto beans with premium pinto beans, slowly simmered until tender, then refried with a rich garlic, onion, and warm spice blend—crafted the traditional way. The result is velvety, deeply comforting, and flavorful beans that are perfect for scooping with crisp tortilla chips, pairing with carnitas, or filling your favorite burrito.

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