Transform your leftover rotisserie chicken into these irresistible enchilada-style tacos! With all the flavours of traditional enchiladas but the ease of a taco, this 30-minute meal will become your new Taco Tuesday favourite.
Nutritional Information
(Per 2 tacos)
| Calories | Protein | Carbohydrates | Fiber | Fat | Sodium |
| 380 | 28g | 32g | 6g | 18g | 650mg |
Pro Tips
- Double-stack your tortillas for extra stability
- Warm tortillas are less likely to break
- For crispy tacos, pan-fry filled tortillas in oil
- Make chicken mixture ahead for easy meal prep
- Set up a taco bar for entertaining
Storage & Make-Ahead
- Chicken mixture keeps 3-4 days refrigerated
- Reheat in skillet with a splash of water or broth
- Prep toppings on the day off for maximum freshness
- Freeze extra chicken mixture for up to 3 months
Variations
- Spicy: Add chipotle peppers in adobo sauce
- Vegetarian: Substitute chicken with roasted cauliflower or black beans
- Low-Carb: Use lettuce wraps instead of tortillas
- Breakfast Style: Add scrambled eggs and breakfast potatoes
- Green Version: Use green enchilada sauce instead of red
Serving Suggestions
- Mexican rice
- Refried beans
- Black bean corn salad
- Mexican street corn (elite)
- Chips and guacamole
Troubleshooting Tips
- If the mixture is too dry, Add more enchilada sauce or chicken broth
- If the mixture is too wet, Simmer uncovered to reduce
- If tortillas break, Double up or warm them properly
- If not spicy enough, Add cayenne or hot sauce to taste
Perfect for:
- Taco Tuesday
- Casual entertaining
- Game day gatherings
- Quick weeknight dinners
- Meal prep
- Family-style dining
The beauty of these enchilada tacos lies in their versatility – they’re easily customizable to everyone’s taste preferences while maintaining that classic enchilada flavour we all love!
Shredded Chicken Enchilada Tacos
Ingredients
- 3 Cups Shredded rotisserie chicken
- 2 tbsp Olive oil
- 1 Onion
- 3 Cloves garlic
- 1 can Red enchilada sauce 15 oz
- 1 can Diced green chilies 4 oz
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1/2 tsp Smoked paprika
- Salt and pepper
Instructions
Step 1: Prepare the Enchilada Chicken
- Heat olive oil in a large skillet over medium heat
- Add diced onion and cook until softened (4-5 minutes)
- Add minced garlic and cook for 30 seconds until fragrant
- Stir in shredded chicken, enchilada sauce, and green chilies
- Add cumin, chili powder, and smoked paprika
- Simmer for 5-7 minutes until sauce thickens slightly
- Season with salt and pepper to taste
Step 2: Prepare the Tortillas
- Heat tortillas in a dry skillet for 30 seconds per side
- Or wrap stack in damp paper towels and microwave for 30 seconds
- Keep warm in a kitchen towel or tortilla warmer
Step 3: Assemble the Tacos
Fill each warm tortilla with:
- Generous portion of enchilada chicken
- Shredded Mexican cheese blend
- Crumbled queso fresco
Add your choice of toppings:
- Sliced avocado
- Shredded lettuce
- Fresh cilantro
- Pico de gallo
- Drizzle of Mexican crema
- Squeeze of lime
- Pickled red onions if desired