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ENCHITACOS!

ENCHI-TACOS!

When Enchiladas met Tacos, they made

ENCHITACOS!

I don’t know about you, but I could eat Mexican food every day of my life! Enchiladas, Tacos, Tostadas, Tamales, you name it – I want it for dinner! Mexican dishes are on the menu at least once a week in my house, AT LEAST!

For “Taco Tuesday” I made these cheesy and soft Enchitacos! They were the perfect cross between an enchilada and a taco. Enchiladas that I have had in the past consist of meat on the inside wrapped in a corn tortilla with a red sauce on top. On the other hand, I had Tacos that typically have the hard shell, seasoned meat with lots of toppings. Well, I decided to make the best of both worlds! These Enchitacos have the deliciously seasoned meat with cheese melted on the inside, wrapped with corn tortillas and soaked in enchilada sauce, covered with cheese! Please try and tell me that doesn’t sound AMAZING!?!?

Another spectacular feature of these Enchiladas is that they are easily made GLUTEN-FREE!

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ENCHITACOS RECIPE:

You will need: corn tortillas, 3 cooked chicken breasts (I used a store bought rotisserie chicken and shredded it), a can of enchilada sauce (I used one that is gluten free), taco seasoning (I used McCormick’s Taco Seasoning), cumin seasoning, 1 8oz bag of shredded cheese

1. If you haven’t already done so, cook your chicken. For the best turn out slow-cook your chicken in your slow cooker. I was short on time so I bought a store bought rotisserie chicken and shredded it with a fork.

2. In a saucepan at low heat, put your shredded chicken, 2 tablespoons of water, a quarter pack of taco seasoning and a 1/2 teaspoon of cumin seasoning. Mix. If the seasoning isn’t absorbing into the chicken, add a little more water. Once the seasoning has absorbed, let cool.

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 3. Take a casserole dish and spray with cooking spray (I am ALL about making the clean up easier!).

4. Pour about a half can of enchilada sauce on the bottom of your casserole dish so that it covers the bottom.

5. Take your corn tortillas and fill with chicken and sprinkle shredded cheese, then roll and place in casserole dish. Repeat until you have your desired amount of Enchitacos!

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6. When your tacos are layered in the pan, spread a quarter can of enchilada sauce on top of your Enchitacos. You do not want too much otherwise they will be too soft!

7. Now for my favorite part, cover your Enchitacos with cheese! Cover them up!!

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8. Place your Enchitacos in the oven at 400 degrees for 10-12 minutes or until the cheese is melted and they turn golden brown.

9. Once they are done, let them cool for a couple minutes. If you want toppings, you can! I covered mine with lettuce, salsa and sour cream :)!

10. ENJOY! I know you will 🙂

ENCHITACOS!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

ENCHITACOS!

Ingredients

  • Corn tortillas
  • 3 cooked chicken breasts (I used a store bought rotisserie chicken and shredded it)
  • 1 can of enchilada sauce (I used one that is gluten free)
  • Taco seasoning (I used McCormick's Gluten Free Taco Seasoning)
  • 1 Tsp cumin seasoning
  • 1 8oz bag of shredded cheese

Instructions

  1. If you haven't already done so, cook your chicken. For the best turn out slow-cook your chicken in your slow cooker. I was short on time so I bought a store bought rotisserie chicken and shredded it with a fork.
  2. In a saucepan at low heat, put your shredded chicken, 2 tablespoons of water, a quarter pack of taco seasoning and a 1/2 teaspoon of cumin seasoning. Mix. If the seasoning isn't absorbing into the chicken, add a little more water. Once the seasoning has absorbed, let cool.
  3. Take a casserole dish and spray with cooking spray (I am ALL about making the clean up easier!).
  4. Pour about a half can of enchilada sauce on the bottom of your casserole dish so that it covers the bottom.
  5. Take your corn tortillas and fill with chicken and sprinkle shredded cheese, then roll and place in casserole dish. Repeat until you have your desired amount of Enchitacos!
  6. When your tacos are layered in the pan, spread a quarter can of enchilada sauce on top of your Enchitacos. You do not want too much otherwise they will be too soft!
  7. Now for my favorite part, cover your Enchitacos with cheese! Cover them up!!
  8. Place your Enchitacos in the oven at 400 degrees for 10-12 minutes or until the cheese is melted and they turn golden brown.
  9. Once they are done, let them cool for a couple minutes. If you want toppings, you can! I covered mine with lettuce, salsa and sour cream :)!
  10. ENJOY!
http://talesof3teachers.com/enchitacos/

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