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.
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.
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.
Chicken Street Enchiladas
Click on highlighted ingredients to buy them.
- 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
- 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.
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
© 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.