Enchilada Chicken Tacos

These Enchilada Chicken Tacos are perfect for fall and full of delicious flavors.  One of the best ways to maximize these is to roast your tomatoes, garlic, poblano peppers, and onions to perfection!  It's fun to experiment with different textures, don't be afraid to put your own twist on these!


Enchilada chicken (recipe below)

Flour tortillas, warmed

Chopped lettuce

Black beans

Roasted salsa (recipe below)


Enchilada Sauce: ¼ cup oil 2 tablespoons flour ¼ cup chili powder 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cumin 8 ounces tomato sauce 1 ½ cups water

In a saucepan, heat oil over high heat. Add flour and chili powder and reduce heat to medium, whisking constantly to prevent burning. Cook for 2 minutes, then add spices. Cook for about 30 seconds more, then add water and tomato sauce. Stir until combined and cook on medium for 5 minutes. The sauce should be slightly thickened.

Enchilada Chicken: 4 chicken breasts 2 medium onions 1 ½ cups canned or homemade enchilada sauce (recipe below)

Slice the onions and use them to line the bottom of the crock pot. Place the chicken on top of the onions, and pour the sauce over the chicken. Cook on low for 6 hours, or on high for 3 hours.

Roasted Salsa: 6 roma tomatoes 2 yellow or red onions, sliced 7 cloves of garlic (or 8, or 10, or 12!), peeled 4 poblano peppers ½ cup cilantro 6 tablespoons lime juice

Preheat the oven to 500*.

Half the tomatoes and cut out the cores. Turn the tomatoes over and score an “x” in the skin. Place tomatoes, garlic, and onion on an oiled sheet pan and sprinkle with salt. Bake for 15 minutes, or until the tomato skin starts to peel away from the “x”. Set aside to cool.

Set the oven to broil and line a baking sheet with tin foil. Cut the poblanos in half and cut out the core and the veins. Broil until the skin begins to blacken, about 2-3 minutes. Wrap the peppers in the tin foil and set aside for 10-15 minutes.

Peel and dice the tomatoes. Dice the onion and the garlic. Combine in a bowl, then peel and dice the poblanos, adding three of the four peppers to the bowl. Chop the cilantro and add to the bowl, along with the lime juice. Add salt and the rest of the poblanos to taste.

Wrap the chicken up in your favorite tortillas, serve with salsa, and you're good to go! What's your favorite way to make tacos?

MaKenna is a GBBO-obsessed ENFP. She can usually be found wearing pigtails or a turban while going on long walks with her mom, sister, and dog, watering one of her 7 mango trees, or making delicious food (and huge messes) in the kitchen. She currently tutors elementary school students, and dreams of one day opening a health food store.

Images Holly DeVore Photography.