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It doesn't get much easier or delicious than shredded chicken tacos and these chicken enchilada tacos are the VERY BEST! I'm going to go ahead and say this will be your new way of serving enchiladas, I know it's mine.
Epic Enchilada Tacos
Short on time and need dinner on the table FAST? Want to treat yourself but still be healthy? Need a crowd-pleasing tasty meal? These Chicken Enchilada Tacos are the answer to all your dinner needs! This recipe will also make all the "meat and cheese only" type of people super happy.
As I do in my quick Chicken Enchiladas recipe, I use a rotisserie chicken from the grocery store or leftover baked chicken to shorten the cooking time. It’s an easy fix for busy nights when I need to solve dinner fast.
What you Need
I usually buy a rotisserie chicken that yields about 4 cups of shredded chicken, which is perfect for this recipe. You can use 3 poached chicken breasts or 4 to 5 poached chicken thighs, which shred very easily! Enchilada sauce and cheese complete this flavorful combo. Yummy!
How to Make Enchilada Tacos
Heat the shredded chicken and enchilada sauce in a skillet for about 10 minutes. Stir in some cheese, let it melt, and BAM! Just like that, you're ready to serve. It'd be a good idea to warm the tortilla and assemble the rest of the taco part while the chicken heats up.
Maybe prep an Avocado Margarita or a Frozen Strawberry Margarita while you're at it, after all, we are pulling dinner off in less than 20 minutes, 10 if you shred the chicken ahead of time!
More Shredded Chicken Tacos
Shredded chicken tacos are delicious and totally convenient for any occasion. You can cook the meat in the slow cooker as I do in my crockpot chicken tacos and they’ll be ready to eat by dinner, or use rotisserie chicken to solve dinner with my tasty Salsa Verde Chicken Tacos recipe or these epic BBQ chicken tostadas. Yummy!
Ready to make tacos next week? Find this recipe in my Taco Tuesday Cookbook and cook with me each week!
Easy Shredded Chicken Enchilada Tacos
Watch how it’s made:
Ingredients
For the tacos:
- 4 cups shredded cooked chicken , from a rotisserie or poached
- 1 can enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 8 corn or flour tortillas, store-bought or homemade, warmed
Toppings:
- Sour cream
- Easy Guacamole
- 1 can sliced black olives, drained
- ¼ cup chopped cilantro
Instructions
Prep the chicken:
- Shred the cooked chicken or finely chop it on a cutting board. I often use a rotisserie chicken or my poached chicken for this.
Make the filling:
- In a large cast iron skillet, combine the shredded chicken and enchilada sauce and toss to coat. Bring the mixture to a boil over medium-high heat, reduce the heat to low, and simmer for 3 to 5 minutes, stirring, to heat the chicken through. Remove the pan from heat.
- In a medium bowl, combine the cheese. Add 1 ½ cups (180 g) of the cheese to the chicken mixture in the skillet and toss to combine. Cover and set aside for 2 minutes to melt the cheese through while you prepare the remaining ingredients.
Assemble:
- Assemble each taco by placing a scoop of the enchilada mixture onto a tortilla and topping with cheese, sour cream, guacamole, sliced olives, and cilantro.
Beth says
Great shredded chicken tacos!
Bella says
These were epic
Miranda says
These enchilada tacos are AMAZING! Great idea to use up chicken leftovers!