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5 from 2 votes

Chicken Enchilada Tacos Recipe

These saucy enchilada tacos come together in minutes and are so good you won’t mind the mess. You might even find yourself licking your fingers clean!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken tacos, easy enchilada tacos, low carb chicken enchilada tacos
Servings: 4
Author: Brenda Garrison | Simple Nourished Living

Equipment

Ingredients

  • 1-1/2 cups shredded cooked chicken breast
  • 1 cup enchilada sauce (store-bought)
  • 8 corn tortillas (6-inch)
  • 1/2 cup reduced-fat shredded cheese
  • 1 cup lettuce, shredded
  • Lettuce leaves (optional replacement for tortillas)

Instructions

  • Add the enchilada sauce to the shredded chicken and stir to combine. Heat until hot (2-3 minutes over medium heat on the stove top, or in the microwave).
  • Wrap tortillas in a damp paper towel, and microwave 1 minute or until warm.
  • Spoon about 1/4 cup of the chicken onto each tortilla.
  • Top each taco with 1 tablespoon of cheese and 2 tablespoons of shredded lettuce.

Notes

Serving size: 2 enchilada tacos
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
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 don’t like corn tortillas, substitute your favorite low carb flour tortilla or one that is a combination of corn and flour.
For those who prefer to go no carb, use lettuce leafs in place of the tortillas.
If you prefer green enchilada sauce, use that. It typically is a little spicier than the red sauce.

Nutrition

Serving: 2enchilada tacos | Calories: 200kcal | Carbohydrates: 24g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 693mg | Potassium: 255mg | Fiber: 4g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 2mg