Chicken Taco Y Chicken Enchilada Recipe
Make Chicken Taco Y Chicken Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Taco
Chicken Enchilada
Method
Chicken Taco
- 1
Cook the Chicken
In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the boneless, skinless chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove from the skillet and let rest for a few minutes.
- 2
Season the Chicken
Sprinkle the taco seasoning evenly over the cooked chicken breasts. Shred the chicken using two forks or chop into bite-sized pieces.
- 3
Prepare the Tacos
Warm the taco shells in the oven or microwave. Fill each taco shell with shredded chicken, shredded lettuce, diced tomatoes, and shredded cheese. Top with sour cream and sliced jalapeños as desired.
Chicken Enchilada
- 4
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the boneless, skinless chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove from the skillet and let rest for a few minutes.
- 5
Shred the Chicken
Once cooled, shred the chicken using two forks or chop into bite-sized pieces.
- 6
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a baking dish. Fill each flour tortilla with shredded chicken, sprinkle with chopped cilantro and a little shredded cheese, then roll them up and place seam side down in the baking dish.
- 7
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
- 8
- 9
Serve
Let the enchiladas cool for a few minutes before serving. Top with sour cream and diced onions as desired.
