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Crispy Baked Red Enchilada Chicken Tacos

A delicious twist on classic tacos, combining rich red enchilada sauce and tender chicken for a healthy yet satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces chicken thighs (skin-on, bone-in) Provides a flavorful and juicy base.
  • 1 large onion (quartered) Adds sweetness and depth.
  • 2 cloves garlic (crushed or minced) Enhances aroma and taste.
  • 2 tsp Kosher salt (divided) Essential for seasoning.
  • 1 cup red enchilada sauce Gives the tacos their signature taste.
  • 1 tsp ground cumin Contributes warm and earthy flavor.
  • 1 tsp garlic powder Enhances garlicky goodness.
  • 12 pieces corn tortillas (white or yellow) The perfect base for tacos.
  • 3 tbsp vegetable oil Helps achieve a crispy texture.
  • 2 cups cheddar cheese (shredded) Imparts creamy richness.
  • 1 pinch sea salt Adds flavor.
  • fresh cilantro (chopped, for garnish) Adds freshness and color.
  • lime wedges (optional) Provides tangy contrast.
  • pico de gallo (optional) A fresh salsa complement.
  • salsa (optional) Adds additional flavor layers.
  • sour cream (optional) Balances spice with creaminess.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Place the chicken thighs on a baking sheet. Season them with 1 teaspoon of Kosher salt and add quartered onions and crushed garlic around the chicken.
  2. Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Shredding Chicken
  1. Once the chicken is cooked, allow it to cool slightly. Shred the chicken using two forks and discard the bones and skin.
Combine Ingredients
  1. In a mixing bowl, combine the shredded chicken, red enchilada sauce, ground cumin, garlic powder, and the remaining teaspoon of kosher salt. Mix well until fully coated.
Assembling Tacos
  1. Heat the corn tortillas in a skillet or microwave until warm. Spoon the chicken mixture into each tortilla and sprinkle with cheddar cheese. Roll them up and place seam-side down in a baking dish.
Baking Tacos
  1. Drizzle the tacos with vegetable oil and sprinkle with sea salt. Bake in the oven for 15-20 minutes, or until crispy and cheese is melted.
Serving
  1. Remove from the oven and garnish with fresh cilantro. Serve immediately with lime wedges, pico de gallo, salsa, and sour cream on the side.

Notes

These tacos are great for meal prep and can easily be customized for dietary needs. Store leftovers in an airtight container in the fridge for up to 3 days.