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Chipotle Chicken Tacos

Nutritional Facts

* Chicken is rich in selenium, a mineral known to reduce the risk of heart disease and thyroid-related diseases
* Chicken thigh is considered a "complete" protein; it contains all 9 essential amino acids needed for muscle growth
* Chicken, being rich in protein, can help with maintaining healthy weight

- 1 1/2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (8 oz. each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can mild enchilada sauce (10 to 11 1/2 oz.)
- 3 tablespoons of red wine vinegar
- 2 tablespoons chopped chipotle chile in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 16 6-inch tortillas
- 2/3 cup chopped tomato (from 1 large tomato)
- 1/2 cup sliced ​​radishes (from 4 medium radishes)
- 2 small jalapeno peppers, seeded and thinly sliced ​​(optional)
- Fresh coriander leaves and lime wedges, to serve

(Optional) - Heat oil in a large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper
- Add chicken to hot oil; cook until golden on both sides, 8 to 10 minutes
- Transfer chicken to a 6-quart slow cooker; add enchilada sauce, vinegar, chipotle, cumin, and cinnamon
- Cover and cook on HIGH until a thermometer inserted into thickest part of chicken registers 165°F, about 1 hour and 10 minutes
- Turn off the slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes
- Crumble meat into bite-size pieces. Add slow cooker liquid to chicken; stir to coat
- Divide chicken mixture evenly among tortillas. Top evenly with tomato, radishes and, if desired, jalapeno
- Serve with cilantro and lime

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