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Chicken Street Enchiladas

Chicken Street Enchiladas are corn tortillas dipped in thick enchilada sauce then filled with chicken and queso fresco, then served folded over like a taco. Easy to make and fun to eat.

Bring savory Chicken Street Enchiladas into your own kitchen. Corn tortillas are dipped in thick enchilada sauce and filled with crumbled queso fresco cheese, chicken and onion, then folded over like a taco. Easy to make and fun to eat!

CHICKEN STREET ENCHILADAS

Sometimes after a long week, you just want to have something simple to pull together for a meal.  One of the things I love best about this dish is that I usually have all of the ingredients to make it in my pantry and freezer. If you don’t have queso fresco, use your favorite melting cheese. And in a pinch, canned chicken will work. Spinach is my veggie of choice when I want to make a meatless version.

Making Chicken Street Enchiladas are super easy. For this recipe I used store bought enchilada sauce, and added vegetable broth and honey  for even more flavor. The broth helps to thin out the sauce  because it tends to get very thick quickly after being heated on the stove.

Bring savory Chicken Street Enchiladas into your own kitchen. Corn tortillas are dipped in thick enchilada sauce and filled with crumbled queso fresco cheese, chicken and onion, then folded over like a taco. Easy to make and fun to eat!

Dip the tortillas in the heated sauce, transfer to a skillet, and fry lightly in oil. Only fry for a minute or so on each side because you don’t want them to get crispy or burn the sauce.  Then stuff them with your favorite filling. I used  leftover chicken from breasts I had served the night before, giving new life to what could have become just boring re-heated breasts and vegetables for dinner. This was so much better!! If you have leftover beef or pork that would do just as well.

After I had a pan full I drizzled some additional enchilada sauce over the top and garnished with a little more cheese, onion and cilantro.

After making all 16 enchiladas, place the skillet in the oven to warm up them up a bit before serving.

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5 from 1 vote

Chicken Street Enchiladas

Corn tortillas dipped in thick enchilada sauce, stuffed with crumbled a spicy chicken mixture then folded over like a taco. Easy to make and fun to eat!
Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16
Calories 179kcal

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INGREDIENTS

  • 2 tbsp vegetable oil
  • salt to taste
  • 3 cups red enchilada sauce
  • 1 cup vegetable broth
  • 1 tbsp honey
  • 16 small corn tortillas
  • 4 cups shredded cooked chicken, warmed
  • 1 cup queso fresco, crumbled (4 oz)
  • 1 cup fresh cilantro, snipped
  • 1 cup red onion, finely chopped

INSTRUCTIONS

  • For the sauce: In a large saucepan or skillet, heat 1 TBSP oil over medium-high heat. Stir in the enchilada sauce, broth and honey. Simmer uncovered for 20 minutes, until the sauce begins to thicken and will coat the back of a spoon. Season with salt to taste.
  • Heat an extra large skillet over medium heat. Add remaining 1 tablespoon oil to lightly coat bottom of the skillet. When the oil is hot, use tongs to dip each tortilla into the sauce, turning to coat both side. Then cook each tortilla in the hot oil for about a minute, until lightly browned on one side. Be careful not to burn the sauce. Sprinkle about 2 tablespoons of chicken, the same amount of cheese and 1 teaspoon of the onion on the tortilla, then fold the tortilla over to resemble a taco. Remove the tortilla from the skillet and repeat with the remaining tortillas. Add more oil to the skillet as needed.
  • To serve, top enchiladas with the remaining sauce and onions, and cilantro.

NOTES

1.Easy melting cheese like Monterey Jack can be substituted for the Queso Fresco.
2. Cooked beef or pork may be substituted for the shredded chicken.
3. Chicken or Beef broth can be used instead of vegetable broth.

NUTRITION INFORMATION PER SERVING

Serving: 1enchilada | Calories: 179kcal | Carbohydrates: 18g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 545mg | Potassium: 158mg | Fiber: 3g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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Bring savory Chicken Street Enchiladas into your own kitchen. Corn tortillas are dipped in thick enchilada sauce and filled with crumbled queso fresco cheese, chicken and onion, then folded over like a taco. Easy to make and fun to eat!

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2 Comments

  1. Christine, your enchiladas sound and looks delicious. Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday.

  2. Hey Christine! These enchiladas look delicious! Thank you so much for linking up at Funtastic Friday! Pinning!

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