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
SLOW COOKER CHICKEN TACOS WITH CHIPOTLE CREAM SAUCE RECIPE ...
These juicy and tangy chicken tacos are garnished with a smokey chipotle cream sauce that packs some real heat. Garnish with diced tomatoes, shredded lettuce, and grated Cotija cheese.
Provided by LaurenKU
Categories World Cuisine Latin American Mexican
Total Time 4 hours 20 minutes
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Yield 10 tacos
Number Of Ingredients 12
Steps:
- Place chicken thighs and chicken breasts in a slow cooker. Whisk red wine vinegar, green onions, lime juice, and garlic together in a bowl; pour over chicken.
- Cook on High for 4 hours.
- Blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth; refrigerate until ready to use.
- Place chicken on a work surface and shred into bite-size chunks; season with salt and pepper. Measure 1/2 cup cooking liquid in slow cooker and discard the rest. Return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro; cook and stir until chicken is heated through, about 5 minutes.
- Spoon chicken into tortillas and top with chipotle cream sauce.
Nutrition Facts : Calories 310.8 calories, CarbohydrateContent 30.3 g, CholesterolContent 47.4 mg, FatContent 13.3 g, FiberContent 1.9 g, ProteinContent 16.7 g, SaturatedFatContent 5.2 g, SodiumContent 365 mg, SugarContent 0.2 g
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