Best Shredded Chicken Tacos Recipes

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SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

Steps:

  • In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
  • Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
  • Remove the chicken, shred with two forks, and return to the slow cooker and stir.
  • Freeze leftovers in an airtight bag for up to six months!
  • Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

EASY SHREDDED CHICKEN TACOS



Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS



Fiesta Slow Cooker Shredded Chicken Tacos image

Quick, easy, and tasty!

Provided by Ashlie Boucher

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 3

1 cup chicken broth
3 tablespoons taco seasoning mix
1 pound skinless, boneless chicken breasts

Steps:

  • Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
  • Cook on Low for 6 to 8 hours. Shred chicken.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g

SHREDDED CHICKEN TACOS RECIPE BY TASTY



Shredded Chicken Tacos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream

Provided by Tiffany Lo

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve

Steps:

  • Place chicken breasts inside the Instant Pot.
  • Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  • Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
  • Steam will release and the screen will say "On" before it starts counting down.
  • Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
  • Shred the chicken with two forks.
  • Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...



Shredded Chicken for Enchiladas, Tostadas, Tacos... image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Provided by JTsMom

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Steps:

  • Place first four ingredients in a pot. Add just enough water to cover the chicken.
  • Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
  • Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
  • In a large pan, melt butter over low heat.
  • Add the remaining ingredients listed, except tomato sauce, salt, and broth.
  • Sauté until soft, about 10 minutes.
  • Stir in shredded chicken and briefly sauté.
  • Add tomato sauce and ½ cup of reserved broth.
  • Salt to taste.

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 can (8 oz.) GOYA® Tomato Sauce
2 tsp. GOYA® White Distilled Vinegar
2 tsp. GOYA® Minced Garlic
31/2 tsp. ancho chili powder
1 tsp. GOYA® Ground Cumin
2 tsp. GOYA® Oregano Leaf
1/2 tsp. sugar
2 tbsp. GOYA® Extra Virgin Olive Oil
2 lbs. bone-in, skin-on chicken breasts
GOYA® Adobo with Pepper, to taste
1 pkt. (10 oz.) GOYA® Corn Tortillas, warmed
GOYA® Hot Sauce
1/4 cup finely chopped white onions
1 lime, cut into wedges
2 tbsp. coarsely chopped fresh cilantro

Steps:

  • 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

SLOW COOKER SHREDDED CHICKEN TACOS



Slow Cooker Shredded Chicken Tacos image

I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.

Provided by Brendan Dailey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h

Yield 18

Number Of Ingredients 13

3 pounds skinless, boneless chicken breast halves
3 tablespoons salt
1 ½ tablespoons ground cumin
1 ½ tablespoons paprika
1 ½ tablespoons chili powder
1 ½ tablespoons cayenne pepper
2 (14 ounce) cans diced tomatoes
2 white onions, diced
2 jalapeno peppers, diced
2 habanero peppers, diced
6 cloves garlic, pressed
1 lime, halved
18 corn tortillas

Steps:

  • Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
  • Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
  • Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

Nutrition Facts : Calories 170 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 3 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 0.7 g, Sodium 1290.4 mg, Sugar 2.7 g

MANGO-LIME SHREDDED CHICKEN TACOS



Mango-Lime Shredded Chicken Tacos image

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

Provided by stephy.newhouse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 19

4 skinless, boneless chicken breast halves
2 teaspoons canola oil
1 large white onion, chopped
1 large Anaheim pepper, diced
1 jalapeno pepper, diced
2 tablespoons minced garlic
1 cup chicken stock
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
¼ cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
½ teaspoon ground cinnamon
16 corn tortillas

Steps:

  • Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
  • Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
  • Fill corn tortillas with chicken filling.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g

EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY



Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion

Provided by Tucker Zimmerman

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 lb boneless, skinless chicken thighs, or breasts
3 serrano peppers
2 cups chicken stock
2 tablespoons oil
1 small yellow onion, diced
½ jar Doña Maria MOLÈ Sauce
1 can Rotel Chillies
1 can chipotle peppers in adobo
4 cloves garlic, minced
salt
pepper
small tortilla
fresh cilantro
queso fresco
pickled red onion

Steps:

  • Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
  • In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
  • Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
  • Return chicken to pot, submerging in sauce. Add more stock if needed.
  • Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
  • Remove the pot from the oven. Remove the chicken and let rest.
  • Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
  • Assemble tacos, topping as desired. Serve.

SHREDDED CHICKEN FOR TACOS



Shredded Chicken for Tacos image

Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it's ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chile (optional)
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
  • Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
  • Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 5 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO



Shredded Chicken and Tomatillo Tacos with Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco

Steps:

  • Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
  • Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
  • Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

SLOW-COOKER SHREDDED CHICKEN TACOS



Slow-Cooker Shredded Chicken Tacos image

Prepare these Slow-Cooker Shredded Chicken Tacos. Made with juicy chicken, these Slow-Cooker Shredded Chicken Tacos will be the best you've ever tasted.

Provided by My Food and Family

Categories     Chicken

Time 6h10m

Yield 12 servings, 2 tacos each

Number Of Ingredients 7

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
2 lb. boneless skinless chicken breasts
24 TACO BELL® Crunchy Taco Shells
4 cups shredded lettuce
4 tomatoes, finely chopped
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • Mix salsa and taco seasoning in slow cooker until blended. Top with chicken; cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove chicken from slow cooker, reserving sauce in slow cooker. Shred chicken with fork. Return to slow cooker; stir until chicken is evenly coated with sauce.
  • Bake taco shells as directed on package. Fill with chicken mixture; top with remaining ingredients.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 3 g, Protein 22 g

YUMMY CROCK POT SHREDDED CHICKEN FOR TACOS!



Yummy Crock Pot Shredded Chicken for Tacos! image

This is sooo good and healthy too! Use this shredded chicken for your tacos, enchiladas or whatever else! Got this recipe from a crockpot cookbook.

Provided by navy wifey

Categories     Chicken Breast

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 lbs of frozen chicken breasts
1 (10 ounce) can Rotel tomatoes & chilies
1 (1 1/4 ounce) packet low-sodium taco seasoning

Steps:

  • Put the chicken into the crockpot.
  • Pour rotel and seasoning on top.
  • Cook on low for 6-8 hours and it's done!

SHINER® BOCK SHREDDED CHICKEN TACOS



Shiner® Bock Shredded Chicken Tacos image

Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.

Provided by C Chapa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 10

Number Of Ingredients 10

1 whole chicken
2 tablespoons chicken fajita seasoning
1 tablespoon cayenne pepper
2 cups water, or more as needed
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
1 (16 ounce) can enchilada sauce (such as El Paso® Hot Red Enchilada Sauce)
3 fresh jalapeno peppers, diced
1 white onion, chopped
1 (10 ounce) package corn tortillas, or as needed
1 (8 ounce) package shredded Mexican cheese blend, or to taste

Steps:

  • Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
  • Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
  • Remove meat from chicken and shred into enchilada sauce mixture; mix well.
  • Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 20 g, Cholesterol 70.2 mg, Fat 34.4 g, Fiber 2.7 g, Protein 19.4 g, SaturatedFat 12.5 g, Sodium 434.3 mg, Sugar 1.2 g

RED CHILE SHREDDED CHICKEN FOR TACOS



Red Chile Shredded Chicken for Tacos image

Enjoy these tacos made with chicken, Progresso® broth and Muir Glen® tomatoes. Try our Make-Ahead Shredded Chicken Breast. Just thaw and use in place of the chicken and salt in the tacos.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 14

Number Of Ingredients 18

1 chipotle chile in adobo sauce (from 7-oz can)
1 tablespoon adobo sauce (from can of chipotle chiles)
1/3 medium onion, cut in half
2 cloves garlic or 1 teaspoon dried minced garlic
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4 cup tomato sauce (from 8-oz can)
2 tablespoons white wine vinegar
1 1/2 teaspoons chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves, if desired
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/4 teaspoon salt
Few drops fresh lime juice, if desired
1/2 teaspoon sugar, if desired
2 cups shredded cooked chicken breast
10 soft corn tortillas (6 or 7 inch)

Steps:

  • In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
  • In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
  • Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

SHREDDED CHICKEN SALSA TACOS



Shredded Chicken Salsa Tacos image

These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.

Provided by Linny Poutre

Categories     Main Dish Recipes     Taco Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
1 tablespoon olive oil
1 (10 ounce) container chipotle salsa, divided
¼ cup frozen corn
3 tablespoons chopped onion
2 cloves garlic, minced
½ jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
8 (8 inch) flour tortillas

Steps:

  • Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
  • Shred cooled chicken with your fingers or 2 forks.
  • Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO



Shredded Chicken and Tomatillo Tacos With Queso Fresco image

This recipe is courtesy of Bobby Flay and it is fantastic! It is very simple to put together but has wonderful flavor for such minimal effort. When in a hurry, I have skipped grilling/blackening the tomatillos and serrano and just sautéed them in a hot pan until softened and the skins were slightly charred and it still tastes great. I highly suggest you blacken them on the grill if you have time because it adds a beautiful smokiness to the tomatillo sauce.

Provided by shimmerchk

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 tomatillos, husked, washed, and grilled until blackened
1 serrano pepper, grilled until blackened
olive oil
1/2 small red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juice of
2 tablespoons honey (I usually only need 1 tbls of honey and add the second tbls only if the serrano was too spicy)
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas (white corn will work too)
1 cup crumbled queso fresco
1/4 cup chopped cilantro

Steps:

  • Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
  • Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
  • Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

Nutrition Facts : Calories 141.2, Fat 1.7, SaturatedFat 0.2, Sodium 21.3, Carbohydrate 31.1, Fiber 3.8, Sugar 11.6, Protein 3.1

SHREDDED CHICKEN TACOS (TINGA DE POLLO)



Shredded Chicken Tacos (Tinga De Pollo) image

Make and share this Shredded Chicken Tacos (Tinga De Pollo) recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken thighs, trimmed
salt and pepper
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1/2 cup chicken broth
2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
1/2 teaspoon brown sugar
salt and pepper (to taste)
1 teaspoon grated lime zest plus 2 tablespoons juice
12 (6 inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into 1/2-inch pieces
2 ounces Cotija cheese (1/2 cup) or 2 ounces feta cheese, crumbled (1/2 cup)
6 green onions, minced (green tops)
minced fresh cilantro
lime wedge

Steps:

  • FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.
  • Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle with adobo sauce and brown sugar; bring to boil, scraping up any browned bits.
  • Return chicken to pot, reduce heat to medium-low, cover and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.
  • Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.
  • THE REST: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, green onions, cilantro and lime wedges separately.

Nutrition Facts : Calories 448.3, Fat 20.1, SaturatedFat 4.7, Cholesterol 135.8, Sodium 331.2, Carbohydrate 31.4, Fiber 6.9, Sugar 4.5, Protein 36.9

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Shredded tomato chicken, and fresh pico de gallo to make delicious tacos, pair with your favorite taco toppings for a great dinner.

Provided by Megan F.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

2 tomatoes, diced and seeded (roma)
1/4 red onion, diced
1 jalapeno pepper, diced and seeded
2 tablespoons lime juice (1 lime)
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 tablespoon olive oil
1 lb chicken breast
16 ounces tomato sauce
2 tablespoons vinegar
1 teaspoon ground pepper
1/2 teaspoon salt
1 tablespoon spice island taco seasoning
1 tablespoon el mexicano carne asada seasoning
1 tablespoon adobo seasoning
1 garlic clove, minced
1/2 cup water
1 cup chopped romaine lettuce
taco cheese
tortilla

Steps:

  • Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
  • Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
  • Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
  • allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.
  • Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.

Nutrition Facts : Calories 276.5, Fat 14.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1311.3, Carbohydrate 11.4, Fiber 3.2, Sugar 7.3, Protein 26.1

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 50m

Yield 4

Number Of Ingredients 15

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  • Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  • Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  • Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

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