Chicken Enchilada Tacos Recipe
These Chicken Enchilada Tacos combine tender, shredded chicken simmered in rich enchilada sauce, topped with melted cheddar cheese and served in soft tortillas. This easy-to-make recipe offers a flavorful Mexican-inspired meal perfect for a weeknight dinner or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Simmering, Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 3 large chicken breasts (about 1.5 pounds)
- 1 (19 oz) can enchilada sauce
Cheese and Toppings
- 2 cups shredded cheddar cheese
Serving
- Tortillas for serving (corn or flour)
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot or slow cooker and pour the enchilada sauce over them, ensuring they are well-coated. Cook on medium heat for about 25-30 minutes on the stove, or 4 hours on low in a slow cooker, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks or a stand mixer fitted with a paddle attachment. Return the shredded chicken to the sauce to soak up the flavors.
- Prepare the Toppings: Preheat your oven to 375°F (190°C). Warm the tortillas slightly to make them pliable.
- Assemble the Tacos: Spoon the shredded chicken mixture onto each tortilla, then sprinkle a generous amount of shredded cheddar cheese on top.
- Melt the Cheese: Place the filled tortillas on a baking sheet and bake in the preheated oven for 5-7 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve immediately. Optionally, serve over rice, on a salad, or with nachos for variety.
Notes
- You can substitute cheddar with Monterey Jack or a Mexican blend cheese for a different flavor profile.
- For added spice, add chopped jalapeños or a dash of hot sauce to the shredded chicken.
- Leftover chicken mixture can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with your favorite taco toppings such as sour cream, salsa, avocado, or cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken enchilada tacos, Mexican tacos, shredded chicken taco recipe, easy Mexican dinner
Find it online: https://spatulaqueen.com/chicken-enchilada-tacos-recipe/
