Crispy Baked Red Enchilada Chicken Tacos

An overhead view of a large steel sheet pan filled with two rows of crispy baked chicken tacos with a bowl of enchilada sauce in one corner and another bowl of sour cream in the other corner.

Crispy Baked Red Enchilada Chicken Tacos

Course: Entree / Lunch

Cuisine: Tex-Mex / American

Prep Time: 15

Cook Time: 20

Make the Enchilada Sauce: 15

Total Time: 50

Servings:

Calories: 645kcal

Author: Kris Longwell

Experience the ultimate crunch with these oven-baked tacos featuring tender chicken tossed in an easy homemade red enchilada sauce. Wrapped in oil-brushed white corn tortillas and baked until golden and blistered, these tacos are a vibrant, restaurant-quality meal that's incredibly easy to make.

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Equipment

1 large skillet with lid for poaching the chicken
1 Baking sheet lined with parchment paper (or silicone mat) is ideal, but not 100% required.

Ingredients

For the Red Enchilada Chicken Filling

5 chicken thighs skin-on, bone-in
1 large onion quartered
2 cloves garlic crushed (or minced)
2 teaspoon Kosher salt divided
1 cup red enchilada sauce click for the easy recipe
1 teaspoon ground cumin
1 teaspoon garlic powder

For the Tacos

12 corn tortillas white or yellow
3 tablespoon vegetable oil
2 cups cheddar cheese shredded
sea salt
fresh cilantro chopped, for garnish
lime wedges for serving (optional)
pico de gallo for serving (optional)
salsa for serving (optional)
sour cream for serving (optional)

Instructions

Do Ahead - Up to 2 Days

Make the red enchilada sauce (click the link above)
1 cup red enchilada sauce

Prepare the Chicken Filling

Place the chicken, skin side-up, in a large skillet (with a lid). Fill with water until the chicken is just barely covered. Nestle the onion wedges around the chicken, add the crushed (or minced) garlic, and 1 teaspoon salt. Bring to a boil, lower the heat, cover, and simmer for 17 to 20 minutes.
5 chicken thighs, 1 large onion, 2 cloves garlic, 2 teaspoon Kosher salt
Use a slotted spoon to remove the chicken from the skillet onto a cutting board. Once cool enough to handle, remove the skin. Use two forks (or your fingers) and remove the meat. Shred and place in a large bowl. You should have about 3 to 4 cups of shredded chicken.
Add 1 cup of the enchilada sauce, cumin, garlic powder, and 1 teaspoon salt. Toss with a wooden spoon until fully coated. Set aside.
1 teaspoon ground cumin, 1 teaspoon garlic powder

Make the Tacos

Preheat your oven to 475°F.
Wrap the tortillas in damp paper towels and microwave for 30 to 40 seconds (this makes them pliable and easy to bend without cracking).
12 corn tortillas
Lightly brush one side of a tortilla with oil. Place it oil-side-down on the baking sheet (preferably lined with parchment paper or a silicone mat). On one half of the tortilla, add a sprinkle of cheese, a generous scoop of chicken, and another sprinkle of cheese on top. Fold the tortilla over and press down to "lock" the taco. Repeat with the remaining tacos. You should have 12 to 14 tacos.
3 tablespoon vegetable oil, 2 cups cheddar cheese
Brush the tops of the folded tacos with a bit more oil and sprinkle with a pinch of sea salt.
sea salt
Bake for 8 to 10 minutes, until starting to get crispy on the edges of the tortillas. Remove the pan from the oven and use a spatula to carefully flip the tacos over. Return the pan to the oven and bake for another 8 minutes. Remove from the pan and let them sit, untouched, for 1 to 2 minutes.
Place the tacos on a platter and garnish with chopped cilantro and lime wedges. Serve with pico de gallo, salsa, and sour cream, if desired.
fresh cilantro, lime wedges, pico de gallo, salsa, sour cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Shred Your Own Cheese: For the best melt and a truly professional look, shred your cheddar fresh from the block. Pre-shredded cheeses are coated in anti-caking agents (like potato starch) that prevent them from melting smoothly and can result in a "grainy" texture.
The Resting Period: Allow the tacos to rest for 2 minutes before serving. This brief pause lets the tortillas absorb any flavorful sauce that may have leaked during baking, ensuring every bite is infused with the red enchilada seasoning.
Don’t Skip the Steam: Warming the white corn tortillas in a damp paper towel is essential. This makes them flexible enough to fold without cracking, ensuring your tacos look beautiful and stay intact.
Make-Ahead Tip: You can poach the chicken and prepare the red enchilada sauce up to 3 days in advance. Store them separately in the fridge and simply assemble and bake when you're ready for dinner!

Nutrition