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Tender, juicy chicken simmered in a smoky chipotle-tomato sauce, then shredded and piled into warm corn tortillas. This authentic Tex-Mex recipe is perfect for a flavorful weeknight dinner and is easily customizable with your favorite toppings.
For 6 servings
Sauté Aromatics
Bloom Spices and Create Sauce Base
Simmer the Chicken
Tender, juicy chicken simmered in a smoky chipotle-tomato sauce, then shredded and piled into warm corn tortillas. This authentic Tex-Mex recipe is perfect for a flavorful weeknight dinner and is easily customizable with your favorite toppings.
This tex_mex recipe takes 40 minutes to prepare and yields 6 servings. At 452.88 calories per serving with 44.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Shred Chicken and Finish
Warm Tortillas and Assemble Tacos
Substitute the chicken with 1.5 lbs of pork shoulder (carnitas style) or beef chuck roast. You will need to increase the simmering time significantly (1.5-2.5 hours) until the meat is fork-tender.
Replace the chicken with 2 cans (15 oz each) of jackfruit in brine (rinsed and shredded) or 2 cups of cooked black beans and 1 cup of corn. Use vegetable broth instead of chicken broth and omit cheese and sour cream for a vegan option.
Adjust the heat by increasing or decreasing the amount of chipotle peppers and adobo sauce. For a milder version, use only one pepper and no sauce. For extra heat, add a pinch of cayenne pepper or a minced jalapeño with the onions.
For a richer, deeper sauce, add 1 tablespoon of tomato paste when you bloom the spices.
Chicken breast is a fantastic source of lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
The tomatoes and chipotle peppers provide antioxidants like lycopene and Vitamin C. These compounds help protect your cells from damage caused by free radicals.
Chipotle peppers contain capsaicin, a compound that has been shown to provide a temporary boost to metabolism and may aid in fat burning.
A serving of two tacos, including typical toppings, contains approximately 450-550 calories. The exact number can vary based on the size of the tortillas and the amount of cheese and sour cream used.
Yes, they can be a very healthy meal. They are high in lean protein from the chicken. To make them healthier, use whole wheat tortillas, load up on vegetable toppings like lettuce and pico de gallo, and use Greek yogurt instead of sour cream.
Absolutely! For a slow cooker, sauté the aromatics and bloom the spices on the stovetop, then transfer everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then add the remaining ingredients and pressure cook on high for 10-12 minutes, followed by a natural release.
Store the shredded chicken filling separately from the tortillas and toppings in an airtight container in the refrigerator for up to 4 days. Reheat the chicken in a skillet over medium-low heat or in the microwave until warmed through. Assemble fresh tacos when ready to eat.
Classic toppings include shredded lettuce, cheese, sour cream, and cilantro. Other great options are pico de gallo, guacamole, pickled red onions, sliced jalapeños, cotija cheese, or a drizzle of Mexican crema.
Yes, the filling is perfect for making ahead. Prepare the chicken mixture completely and store it in the fridge. The flavors will meld and become even better overnight, making it a great option for quick weeknight meals or entertaining.
This recipe goes great with these complete meals
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