CHICKEN TACO SAUCE RECIPES
SHREDDED CHICKEN TACOS RECIPE | ALLRECIPES
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®
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.8 calories, CarbohydrateContent 3.3 g, CholesterolContent 145.3 mg, FatContent 21 g, FiberContent 0.7 g, ProteinContent 47.6 g, SaturatedFatContent 6 g, SodiumContent 420 mg, SugarContent 1.2 g
SHREDDED CHICKEN TACOS WITH CREAMY CILANTRO SAUCE
These easy shredded chicken tacos are a mix up of two of our favorite recipes — tender shredded chicken and creamy cilantro sauce. You can make both the chicken and the sauce in advance. The chicken will keep in the fridge up to 3 days and in the freezer up to a month. The sauce keeps in the refrigerator for about a week and is delicious spooned onto salads, rice bowls, and eggs.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield Makes 4 servings or about 2 cups shredded chicken
Number Of Ingredients 17
Steps:
- Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
- Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
- Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat.
- After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
- Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.
- Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until warm.
- Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.
Nutrition Facts : ServingSize 3 small tacos, Calories 313, ProteinContent 23 g, CarbohydrateContent 22 g, FiberContent 3 g, SugarContent 4 g, FatContent 15 g, SaturatedFatContent 6 g, CholesterolContent 121 mg, SodiumContent 801 mg
More about "chicken taco sauce recipes"
SHREDDED CHICKEN TACOS RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.7
Total Time 50 minutes
Category Trusted Brands: Recipes and Tips, Goya®
Calories 401.8 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 50 minutes
Category Trusted Brands: Recipes and Tips, Goya®
Calories 401.8 calories per serving
- 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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MEXICAN CHICKEN TACO CASSEROLE | ALLRECIPES
This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!
From allrecipes.com
Total Time 1 hours 15 minutes
Category World Cuisine, Latin American, Mexican, Main Dishes, Casserole
Cuisine Latin American, Mexican, Main Dishes, Casserole
Calories 416.6 calories per serving
From allrecipes.com
Total Time 1 hours 15 minutes
Category World Cuisine, Latin American, Mexican, Main Dishes, Casserole
Cuisine Latin American, Mexican, Main Dishes, Casserole
Calories 416.6 calories per serving
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
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Reviews 4.2
Total Time 30 minutes
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Reviews 4.2
Total Time 30 minutes
Category easy chicken, dinner
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Reviews 5.0
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Reviews 5.0
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Calories 269.5 per serving
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This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. —Heather Ray, Milwaukee
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine North America, Mexican
Calories 485 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine North America, Mexican
Calories 485 calories per serving
- In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.
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