Chicken 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)
- 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 1/4 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.
Find it online: https://eatsimplefood.com/chicken-tacos-with-enchilada-sauce/