Chicken Street Enchiladas are corn tortillas dipped in thick enchilada sauce then filled with chicken and queso fresco, 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 street enchiladas are so easy to make and most of the ingredients are simple pantry staples. If you don’t have queso fresco, use your favorite melting cheese. And in a pinch, canned chicken will work. For a meatless version, spinach or walnuts are good substitutes for the chicken.
Making Chicken Street Enchiladas are super easy. For this recipe I used my Easy Red Enchilada Sauce but store bought is okay too. Chicken broth and honey are added 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. While the second side is cooking, 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.
When the enchiladas are cooked, set them in a skillet like tacos and bake at 350 F for about 15 minutes to crisp up the edges of the tortillas. This is an optional step, but totally worth it.
After cooking, drizzle the leftover enchilada sauce over the top and garnished with more cheese, lettuce, onion and cilantro and hot peppers.
MORE MEXICAN-STYLE RECIPE IDEAS
Chicken Street Enchiladas
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- 1 tbsp vegetable oil
- salt to taste
- 3 cups red enchilada sauce, *see homemade recipe below
- 1/2 cup chicken broth, or vegetable
- 1 tbsp honey
- 16 small corn tortillas
- 4 cups shredded cooked chicken, warmed
- 1 cup queso fresco, crumbled
- In a large saucepan or skillet 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. Gently flip the tortilla over.
- Sprinkle about 2 tablespoons of chicken and 2 tbsp of cheese 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.
- Serve with remaining sauce and cheese, red onions, lettuce, jalapeno slices and habanero peppers, if you like the heat.
- Optional – preheat oven to 350°F. Place enchiladas in oven-proof skillet or baking pan and bake for 10 minutes to crisp the edges of the tortillas. It's a step worth taking.
2. Cooked beef or pork may be substituted for the shredded chicken.
3. Vegetable or Beef broth can be used instead of chicken broth.
NUTRITION INFORMATION PER SERVING
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Post pictures and content updated 3/8/2020