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Braised Chicken Enchilada Tacos
Recipe

15 INGREDIENTS • 7 STEPS • 1HR

Braised Chicken Enchilada Tacos

5
2 ratings
Juicy tender fall-apart chicken braised in a enchilada sauce and stuffed in a soft tortilla for delicious tacos.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Juicy tender fall-apart chicken braised in a enchilada sauce and stuffed in a soft tortilla for delicious tacos.
1HR
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Enchilada Sauce
Butter
2 Tbsp
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Garlic Powder
1 tsp
McCormick® Garlic Powder
Cayenne Pepper
1/2 tsp
Cayenne Pepper
optional
Low-Sodium Chicken Broth
2 cups
Cold Low-Sodium Chicken Broth
Tacos
White Corn Tortilla
6
White Corn Tortillas
Oil
2 Tbsp
Oil
Diced Tomatoes
1 can
(15 oz)
Diced Tomatoes
Mild Diced Green Chiles
1 can
(4 oz)
Mild Diced Green Chiles
Kosher Salt
to taste
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
487
Fat
22.5 g
Protein
39.6 g
Carbs
31.3 g
Add to plan
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Braised Chicken Enchilada Tacos
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Make a roux by melting the Butter (2 Tbsp) and whisking in the All-Purpose Flour (3 Tbsp). 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 Tbsp), Ground Cumin (1 tsp), McCormick® Garlic Powder (1 tsp), Cayenne Pepper (1/2 tsp), and Ground Black Pepper (1/2 tsp) 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 2 Toss in the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), McCormick® Garlic Powder (1 tsp), Cayenne Pepper (1/2 tsp), and Ground Black Pepper (1/2 tsp) 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 cups) 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 3 Whisk in the Low-Sodium Chicken Broth (2 cups) 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 Tbsp) in a separate large pot and tilt to evenly coat. Heat to medium-high. Once hot, sear the Bone-in, Skin-on Chicken Thighs (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 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 Tortillas (6) and top with Mild Diced Green Chiles (1 can) and Fresh Cilantro (to taste). Enjoy!
step 7 Stuff into White Corn Tortillas (6) and top with Mild Diced Green Chiles (1 can) and Fresh Cilantro (to taste). Enjoy!
Tags
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4th of July
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Mexican
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