Best Green Chile Chicken Tacos Recipes

Green Chile Chicken Tacos image

Provided by Kay Chun

Time 30m

Yield 4 Servings

Number Of Ingredients 13

1/4 cup safflower or canola oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 pounds boneless skinless chicken thighs, chopped into 1/2-inch pieces
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 bell pepper)
3 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, drained
1 cup low-sodium chicken broth
8 (6-inch) corn tortillas, warmed or toasted
Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving
Lime wedges, for serving

Steps:

In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

Green Chile Chicken Tacos image

Provided by Wanna Make This?

Categories main-dish

Time 1h

Yield 16 tacos (4 to 6 servings)

Number Of Ingredients 15

2 tablespoons olive oil
1 pound tomatillos, papery skins removed, quartered
3 cloves garlic, roughly chopped
1 jalapeno, seeds and membrane removed if desired, diced
1 medium white onion, chopped
Kosher salt and freshly ground black pepper
One 7-ounce can roasted green chiles
1 teaspoon ground cumin
4 cups shredded chicken, skin removed
2 cups frozen corn, thawed
One 14-ounce can black beans, drained and rinsed
Sixteen 6-inch corn tortillas
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, for serving

Steps:

For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.

Green Chile Chicken Tacos! image

Provided by Texasgal B

Time 1h

Number Of Ingredients 11

3 c diced cooked chicken no skin white and dark please
1 can(s) green chile sauce
3 Tbsp minced garlic (powerded works too!)
1/2 c raw onion diced
salt to taste
TOPPINGS
2 c shredded lettuce
2 c sharp cheddar cheese i like the finely shredded
8 taco shells (warmed)
1 pt sour cream
2 diced tomatoes

Steps:

1. I purchase precooked chickens from the deli, so mucgh easier to pull apart and dice but you can cook your own. You can get about 3 cups per cooked chicken for the recipe.
2. Heat a skillet with just 2 tbs of oil and one pat of butter heat on medium high heat.
3. In the meantime dice an onion, mince three garlic cloves.
4. Add the onion and garlic to the hot skillet ( I use cast iron). Stir as needed until it begins to brown.
5. Dice chicken to edible bites for taco shells
6. Add the can of geen chile sauce to the onion and garlic and let it simmer for 5 minutes so the flavors mingle. At this time you can add a can of diced green chiles or 1/3 cup of white rice (cooked)Allow to cook through about 5 to 10 minutes.
7. Add the cooked chicken and stir. Turn on low and cover allow the mix to simmer about 5 minutes, stir and recover. Turn the heat off at this time, but keep covered for the flavors to meld, I rarely add salt but at this point do so, since the chicke was precooked there usually is enough salt already.
8. Keep your chicken tacos warm while you prepare the toppings and taco shells. I setup buffet style and serve with black beans, rice and green onion. Oh so delish!!!