Claire Corlett

Fish Food, Fish Tanks, and More
Chicken Enchilada Tacos | Week 32 Taco Tuesday Cookbook

Chicken Enchilada Tacos | Week 32 Taco Tuesday Cookbook


– Happy Taco Tuesday. Today is an awesome day because we get to make
one of my favorites, chicken tacos, the enchilada tacos. Don’t they look dreamy? I’ve got to show you how they’re made. (light upbeat music) And by the way, you’re watching
my Taco Tuesday series, where I’m cooking my
way through my cookbook, The Taco Tuesday Cookbook. One book, 52 taco recipes
to make your Tuesday eats the best day of your week. Check out these other
tacos, which of course I’ll link below the video. Mouthwatering, right? So if you love tacos as much as I do, click the red subscribe button. We’ve got a weekly date on this channel. Now let’s get on with today’s subject, chicken enchilada tacos. As tasty as classic enchiladas are, I don’t always have the time
to prepare, roll, bake them, but these tacos take 20 minutes from the fridge to the
table without sacrificing any of the enchilada flavor we all love. So the chicken is gonna get
cooked with a smoky sauce, topped with sour cream and guacamole. It’s all the best flavors in every bite. It might just be the new way
you serve your enchiladas. And to make this recipe even
more convenient and fast, we’re gonna use rotisserie chicken. I’ve already pulled all the meat and cut it into smaller pieces so you don’t have to watch
me dig through the bird. You know, you gotta
keep the channel clean. But if you want to do
this in the slow cooker, just throw your chicken in
there, cover it with the sauce, and let the slow cooker do its thing. But we need to get the show on the road, so to start, let’s combine
the shredded chicken and enchilada sauce in
this cast iron skillet. All you do is stir it to coat to bring it to a low boil over medium heat to warm the chicken through and make sure all the enchilada
flavors cook right through. I’m going to turn on the heat and let it simmer for
three to five minutes. So our chicken is heated through so I’m just going to top it with our Cheddar and Monterey Jack cheese. While this warms up, I’m
going to heat up my tortillas. By now, if you’ve been
watching this channel, you know that I love to heat them up over an open flame, but
you can warm them up in the oven or the microwave as well. And assembling, super easy. All we have to do is place a
little of the chicken mixture right onto our tortilla. Top it with some of the
reserved shredded cheese, some sour cream, guacamole,
olives, and cilantro. This is everything you
want in an enchilada, the sauce, cheesy chicken, the guac. I’m gonna have to eat some more. But you’ve got to check
out the other taco videos to give us something to
talk about in the comments. (light upbeat music) (light salsa music)

2 comments on “Chicken Enchilada Tacos | Week 32 Taco Tuesday Cookbook

  1. Making tonight never thought about putting them directly on-top like that, and I have a gas stove as well. Guess I'll give it a try. Thanks!

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