I often get asked to put my own recipes to work and use them in new recipes so that you guys know how to use them. So today, I put together a recipe that uses my recipes for Homemade Taco Seasoning and Enchilada Sauce. These recipes are probably two of my favorites, like, ever. Once you try the taco seasoning I promise you'll never go back to a packet again and the enchilada sauce is unlike anything you can get out of a can. So good.
Today's taco chicken enchilada recipe is one of those things that is so, so easy but gives big rewards in flavor. You start with making some taco chicken in the slow cooker.
Boneless Skinless Chicken Breast + Taco Seasoning + 4 hours = tender, shredded chicken for your enchiladas. Stupid simple.
And then all you do is roll up the chicken with a little monterrey jack cheese in a corn tortilla, place in a baking dish, smother with enchilada sauce, more cheese, and you're done!
Well, you DO have to bake it first but that takes 35 minutes tops.
When they come out of the oven they are bubbly and melty and the tortillas are tender and saucy and all is right in the world.
📖 Recipe
Taco Chicken Enchiladas
Ingredients
- 4 whole medium boneless skinless chicken breast halves
- 3 tablespoons Taco Seasoning
- 2 cups Enchilada Sauce
- 12 corn tortillas
- 1-2 cups Monterrey Jack Cheese shredded
Instructions
- Place chicken breasts in slow cooker and sprinkle 2 tablespoon of the taco seasoning over the top. Cook on low for 4 hours or until chicken is tender and shreds easily. Shred chicken and stir in the remaining taco seasoning and ¼ C of water. Return cover and cook an additional 10 minutes.
- Spread ½ C of enchilada sauce into the bottom of a 9x13" pan.
- Heat tortillas until pliable and place about ¼ C of the chicken in the middle of each tortilla with about 2 tablespoon of the cheese. Roll and arrange in the 9x13" pan. Repeat until all the chicken and tortillas are used.
- Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Cover pan with foil and bake @ 375 degrees for 20 minutes, remove foil and bake an additional 10-15 minutes or until enchilada sauce is bubbling and cheese is well melted.
- Serve with sour cream, lettuce and tomato.
Erin says
Forgot to give it a star rating.
Erin says
This is my husband’s favorite meal now. I love it as well. We have a friend who is single so every time I make a pan for us I make a pan for him as well.
I do have a question. Once we’ve eaten it and put the leftovers in the refrigerator what’s the best way to reheat it and for how long?
Susanne N says
Just wondering, if I wanted to freeze these for later, would I cook first?
Renee - Kudos Kitchen says
Mexican food is my weakness. These look amazing and I love how easy they are!
Michelle @ The Complete Savorist says
"Stupid simple" made me laugh. Thanks for bring this easy and "stupid simple" recipe together. It looks great.
Patricia @ Grab a Plate says
These are calling my name! I've been craving enchiladas for, like, 2 months now and haven't done anything about it! These look so good - especially with your taco seasoning and enchilada sauce! Triple whammy!
Heather says
Should you add water in the crock pot to cook the chicken ?
Sam D says
Not adding water won't burn the chicken but will cook it?