Shredded Chicken Enchilada Tacos
Shredded Chicken Enchilada Tacos
Ingredients
For the Enchilada Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces red enchilada sauce, 1 can
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Toppings
- 12 corn tortillas, or 8 flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- sour cream, as needed
- lime wedges, for serving
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 2
Add minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Add the boneless, skinless chicken thighs to the skillet. Pour in the red enchilada sauce and chicken broth. Stir in the ground cumin, chili powder, salt, and black pepper.
⏱️ 2 min
- 4
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is very tender and easily shredded with a fork.
⏱️ 30 min
- 5
Remove the chicken thighs from the skillet and place them on a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the skillet with the sauce and stir to combine.
⏱️ 5 min
- 6
While the chicken is cooking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium-high heat for about 15-20 seconds per side until pliable.
⏱️ 5 min
- 7
To assemble the tacos, place a spoonful of the shredded enchilada chicken mixture into the center of each warm tortilla. Sprinkle with shredded Monterey Jack cheese.
⏱️ 5 min
- 8
Garnish with chopped fresh cilantro, finely diced red onion, a dollop of sour cream, and a few slices of jalapeño (if using). Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Chicken Enchilada Tacos
Ingredients
For the Enchilada Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces red enchilada sauce, 1 can
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Toppings
- 12 corn tortillas, or 8 flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- sour cream, as needed
- lime wedges, for serving
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 2
Add minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Add the boneless, skinless chicken thighs to the skillet. Pour in the red enchilada sauce and chicken broth. Stir in the ground cumin, chili powder, salt, and black pepper.
⏱️ 2 min - 4
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is very tender and easily shredded with a fork.
⏱️ 30 min - 5
Remove the chicken thighs from the skillet and place them on a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the skillet with the sauce and stir to combine.
⏱️ 5 min - 6
While the chicken is cooking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium-high heat for about 15-20 seconds per side until pliable.
⏱️ 5 min - 7
To assemble the tacos, place a spoonful of the shredded enchilada chicken mixture into the center of each warm tortilla. Sprinkle with shredded Monterey Jack cheese.
⏱️ 5 min - 8
Garnish with chopped fresh cilantro, finely diced red onion, a dollop of sour cream, and a few slices of jalapeño (if using). Serve immediately with lime wedges on the side.
⏱️ 5 min