Easy Shredded Chicken Enchilada Tacos
Everything you love about enchiladas in a taco ready to eat in less than 20 minutes!
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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.
Nutrition
Serving: 2 tacos | Calories: 689kcal | Carbohydrates: 24g | Protein: 86g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 267mg | Sodium: 1198mg | Potassium: 852mg | Fiber: 3g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 0.01mg | Calcium: 486mg | Iron: 2mg
