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RECIPE
15 INGREDIENTS7 STEPS1HR

Braised Chicken Enchilada Tacos

5.0
2 Ratings

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Juicy tender fall-apart chicken braised in a enchilada sauce and stuffed in a soft tortilla for delicious tacos.
1HR
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Enchilada Sauce

2 Tbsp
2 Tbsp
Chili Powder
1 tsp
Ground Cumin
1 tsp
Garlic Powder
1/2 tsp
Cayenne Pepper
(optional)
2 cups
Cold  Low-Sodium Chicken Broth

Tacos

6
White Corn Tortillas
2 Tbsp
Oil
1 can
(15 oz)
Diced Tomatoes
1 can
(4 oz)
Mild Diced Green Chiles
to taste
to taste

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Nutrition Per Serving

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CALORIES
487
FAT
22.5 g
PROTEIN
39.6 g
CARBS
31.3 g

Cooking Instructions

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Step 1
Make a roux by melting the Butter (2 tablespoon) and whisking in the All-Purpose Flour (3 tablespoon). Let it cook for 2 minutes over low heat. The best way to tell if your roux is ready to work with is by smelling it! Once you no longer smell flour and only get a whiff of butter, it's ready!
Step 2
Toss in the Chili Powder (2 tablespoon), Ground Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Cayenne Pepper (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) and cook for another minute, stirring to coat in the roux. This will toast the seasonings a little bit and also help to get rid of the flour taste.
Step 3
Whisk in the Low-Sodium Chicken Broth (2 cup) until there are no longer any lumps. The hot and cold contrast of the roux and liquid will help reduce the amount of lumps. Bring to a simmer then reduce to low until thickened. Keep warm until needed.
Step 4
Place the Oil (2 tablespoon) in a separate large pot and tilt to evenly coat. Heat to medium-high. Once hot, sear the Bone-in, Skin-on Chicken Thigh (4) skin-side down for 5-6 minutes or until crispy brown.
Step 5
Flip over and cook for another 2 minutes. Remove to a plate and allow to drain.
Step 6
Transfer thighs to enchilada sauce and add the Diced Tomatoes (1 can). Cover and simmer for 45 minutes. When finished, the chicken will be fork tender and fall right off the bone. Discard the bone and skin. Season chicken with Kosher Salt (to taste) as desired.
Step 7
Stuff into White Corn Tortilla (6) and top with Mild Diced Green Chiles (1 can) and Fresh Cilantro (to taste). Enjoy!

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Nutrition Per Serving
Calories
487
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
160.6 mg
54%
Carbohydrates
31.3 g
11%
Fiber
4.1 g
15%
Sugars
3.9 g
--
Protein
39.6 g
79%
Sodium
423.5 mg
18%
Vitamin D
--
--
Calcium
117.6 mg
9%
Iron
3.9 mg
22%
Potassium
393.8 mg
8%
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