Easy Chicken Enchilada Tacos

These easy chicken enchilada tacos come together in minutes using just a handful of simple ingredients: shredded chicken, enchilada sauce, cheese, lettuce, and corn tortillas. They’re flavorful, satisfying, and perfect for days when you want something homemade without much effort.

I always keep a can of red enchilada sauce in the pantry because it’s so versatile. You’ll usually find it in the Mexican food aisle, often labeled mild, medium, or hot. If no heat level is listed, it’s typically mild.

This is a low-calorie, WW-friendly meal that works just as well for quick weeknight dinners as it does for easy lunches.

Why I Love This Recipe

• It uses just a few simple, easy-to-find ingredients.
• Rotisserie chicken or leftover cooked chicken works perfectly.
• The flavors are bold without being heavy.
• It comes together fast with very little prep.
• It’s easy to customize with different tortillas or toppings.
• Leftovers are incredibly versatile.
• It fits easily into a WW-friendly way of eating.

Ingredients & Substitutions

• Shredded Cooked Chicken Breast – Use rotisserie chicken, leftover cooked chicken, or simply poach two chicken breasts in water or broth and shred them. Thigh meat works too if preferred.
• Enchilada Sauce (Store-Bought) – Red enchilada sauce is classic here, but green enchilada sauce also works and is usually a bit spicier. Choose mild, medium, or hot based on your preference.
• Corn Tortillas (6-inch) – Corn tortillas keep the tacos traditional and WW-friendly. If you prefer, you can use flour tortillas or turn these into lettuce wraps.
• Reduced-Fat Shredded Cheese -Adds just enough richness without overpowering the tacos. Cheddar, Mexican blend, or Monterey Jack all work well.
• Lettuce – Shredded lettuce adds freshness and crunch. Romaine or iceberg both work.

How Many Calories and WW Points in Chicken Enchilada Tacos?

According to my calculations, each serving (2 tacos) has 200 calories.

To see your WW Points for this recipe, track it in the WW App!
(Must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

How to Make Chicken Enchilada Tacos, Step by Step

Step 1: Gather and prepare all ingredients.

Step 2: Add the enchilada sauce to the shredded chicken

and stir to combine.

Heat until hot (2-3 minutes on the stove top or in the microwave (affiliate link)).

Step 3: Wrap tortillas in a damp paper towel, and microwave (affiliate link) 1 minute or until warm.

Step 4: Spoon about 1/4 cup of the chicken onto each tortilla.

Step 5: Top each taco with 1 tablespoon of cheese and 2 tablespoons of shredded lettuce.

This recipe calls for corn tortillas, which usually have 2 SmartPoints each. If you are not a fan of corn tortillas you could substitute your favorite flour tortilla or turn them into lettuce wraps instead.

Tortilla Options for WeightWatchers?

A low carb tortilla (affiliate link) is the best option for Points-conscious Weight Watchers. There are many brands to choose from.

With 50 calories, 11g fiber and just 1 SmartPoint (green, blue, purple) Ole Xtreme Wellness High Fiber Low Carb Tortillas (affiliate link) are my current favorite. They taste good and I can I get them at Walmart.

Easy Enchilada Sauce Substitute (Optional)

Here is a quick and easy recipe for red enchilada sauce, if you can’t find a can:

Ingredients:

• 1/2 teaspoon garlic powder
• 1-1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt, or to taste
• 1 (8-ounce) can tomato sauce

Directions:

1. Combine the first 6 ingredients in a small sauce pan.
2. Heat over medium heat 30 seconds.
3. Stir in the tomato sauce.
4. Add 1 cup of water and mix well.
5. Heat until warm.

If you prefer green enchilada sauce, use that. It typically is a little spicier than the red sauce.

Serving Suggestions

Serve these chicken enchilada tacos with:

• Black beans or vegetarian refried pintos
• Brown rice with cilantro
• Sliced tomato and avocado
• Sautéed, roasted, or grilled summer squash
• A simple corn and tomato salad
• spicy cabbage slaw

Ways to Use Leftover Enchilada Chicken

Leftover enchilada chicken is incredibly versatile:

• Spoon it over greens for an easy taco salad
• Turn it into enchilada soup with broth, beans, and corn
• Use it in quesadillas
• Add it to low-calorie nachos
• Make a simple enchilada-style casserole with rice and cheese
• Serve it with eggs for a quick huevos rancheros-style breakfast

If you’ve made these Enchilada Tacos with Shredded Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Eat What You Love Quick & Easy (affiliate link) by Marlene Koch

If you like these chicken tacos, you might also like

• These Turkey Spinach Goat Cheese Enchiladas are a lighter enchilada option with a creamy, savory filling.
• Stacked Enchiladas are an easy, layered approach to enchiladas that skips the rolling.
• Beefy Enchilada Casserole is comforting and hearty, with classic enchilada flavors.
• These Soft Shrimp Tacos are a quick, fresh taco option that’s great for warm weather.