Cheesy chicken birria tacos
6
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Traditional birria tacos are a bit of a labor of love, requiring a homemade sauce made from dried chiles and long braising of different cuts of meat (usually beef). This version is super-streamlined, using quick-cooking chicken breasts and gussied-up canned enchilada sauce instead of homemade. We still keep the tradition of dipping corn tortillas in the braising liquid and griddling them till crisp; honestly, that’s probably the best part of birria tacos. Be careful not to let the tortillas hang out in the sauce too long or they’ll fall apart.
Ingredients
Cooking spray
4 spray(s)
Uncooked onion
1 cup(s), chopped
Cilantro
¼ cup(s), chopped
Garlic
3 clove(s), minced
Canned enchilada sauce
1¼ cup(s), red-variety
Unsalted chicken stock
½ cup(s)
Ancho chili powder
2 tsp
Ground cumin
1 tsp
Kosher salt
¼ tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 3-inch pieces
Corn tortilla
8 tortilla(s), medium
Light cheddar cheese
¾ cup(s), shredded, Monterey Jack or Colby Jack
Lime wedge
4 wedge(s)