RED CHILE SHREDDED CHICKEN FOR TACOS
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
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
SMOKY SHREDDED CHICKEN CHILI
The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.
Provided by Angela Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 18.3 g, Cholesterol 65.4 mg, Fat 9.3 g, Fiber 5.1 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1414 mg, Sugar 4.8 g
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
CHIPOTLE PULLED CHICKEN
At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.
SHREDDED CHICKEN IN CHIPOTLE CHILE AND TOMATO SAUCE
In addition to being a filling for soft tacos, this chicken dish can be served with rice and a salad for a light meal.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Place chicken in a large saucepan and cover with water. Halve one of the onions and add to water. Bring to a simmer and cook for 20 minutes, or until chicken is cooked through. Remove chicken from liquid and let cool. Discard cooking liquid and onion halves. When chicken is cool, shred with your fingers and set aside. Discard skin and bones.
- To make sauce, chop remaining onion. In a large saute pan over medium-low heat, cook onion in oil for 5 minutes. Add tomatoes, chiles, and salt to taste, and cook for about 15 minutes, or until a thick sauce is formed.
- Add shredded chicken and cook for 5 more minutes. Serve hot.
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