This delicious and easy chicken tacos with enchilada sauce recipe is made with three basic ingredients: chicken thighs, tortillas, and a can of enchilada sauce.
Of course, there are fixens for a chicken taco so pick your favorite toppers. I've listed my favorite complimentary garnishes below.
Use Chicken Thighs For Dreamy Chicken Tacos
Chicken thighs are so easy to cook with because they are forgiving. Thighs can be cooked a long time which allows them to marinate and cook / sear in the sauce.
Thighs have fat that breaks down and integrates into the chicken making the thighs tender and flavorful.
This easy chicken taco recipe is made with chicken thighs. Having said that, it can easily be made with breast.
The amount of enchilada sauce will need to be cut in half as chicken breast will cook much quicker. The enchilada sauce will not reduce enough and you'll end up with runny tacos.
Don't like to cut up raw chicken? Cool, throw it in the pan whole and dice it after it's cooked.
Use Canned Enchilada Sauce For Chicken Tacos
Canned enchilada sauce comes in mild, medium, and hot. Be on the lookout for your preferred spice level.
This chicken taco recipe is written for red enchilada sauce but green enchilada sauce works as well.
The enchilada sauce is really not a sauce at all. By the time the chicken is done cooking there should be no enchilada sauce or liquid left, just concentrated flavor.
Then, you hit it again with a cooling cilantro lime sour cream sauce or you can add a little sour cream to some of the leftover canned enchilada sauce for a creamy sauce.
Enchilada Sauce For Chicken Tacos
It's tempting to use the whole can of enchilada sauce with the chicken but it may be too much. It won't reduce enough or will take forever to reduce and could end up drying out the chicken.
Save extra enchilada sauce in a ziploc bag, date and label, and freeze it for later.
The leftover sauce could also be mixed with sour cream to make a nice creamy enchilada sour cream sauce for tacos.
Not all enchilada sauce is gluten free, whole30, and paleo. Double check your brand if you are on a special diet.
Enchilada Tacos Garnishes
Tacos are so versatile. Try some of these taco garnishes:
- guacamole
- salsa
- tomatoes
- cheese
- sour cream
- cilantro
- pineapple
- mango
- lettuce
- jalapenos
- radishes
- lime cole slaw
- cilantro sour cream sauce
Serving Suggestion
Serve this simple chicken tacos with enchilada sauce recipe with a complimentary dish like:
You May Also Like
Check out these recipes if you like Enchilada Tacos:
Things In My Kitchen:
- 12" nonstick pan - PFOA free, with lid, and oven safe to 350F.
- Benriner mandolin - I have the old green, but am coveting the wide one. I've used a lot of mandolins and like this one the best but you still have to be careful!
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PrintChicken Tacos with Enchilada Sauce
EatSimpleFood.com
This easy and delicious chicken taco with enchilada sauce recipe is made with three basic ingredients: chicken thighs, tortillas, and a can of enchilada sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 (10 Tacos) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 lb chicken thighs, fat removed and diced
- 10 oz enchilada sauce (~ ⅔ of a 15 oz can)
- 10 tortillas
- 1 bunch radishes, sliced thin
- lime cole slaw - optional
- cilantro sour cream sauce - optional
Instructions
- Place raw diced chicken in a 12" skillet and add 10 oz (~ 1 ¼ cup) canned enchilada sauce.
- Place skillet on medium - medium high heat and cook uncovered ~ 12-15 minutes (stirring occasionally) or until chicken is cooked through and liquid has cooked off. If you're using a non-stick skillet, you may also get some nice crispy seared bits.
- Add salt to taste.
- Warm up your tortillas on the stovetop or in the microwave.
- Make your favorite tacos with your favorite ingredients. Happy eating! Beckie
Notes
- You'll be tempted to use the whole can of enchilada sauce but it may be too much and it won't reduce or will take forever to reduce and could end up drying out the chicken. Save the sauce in a ziploc bag, date and label, and freeze it for later. The leftover sauce could also be mixed with sour cream at a later date to make a nice sour cream sauce for a different kind of taco.
- Chicken breast can be substituted but reduce the amount of enchilada sauce by half as it will cook much quicker and the sauce will not reduce enough and you'll end up with runny tacos.
- The "sauce" is really not a sauce at all. By the time the chicken is done cooking there should be no liquid left, just concentrated flavor and crispy but moist chicken.
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