Green Chile Chicken Tacos Recipes

GREEN CHILE CHICKEN TACOS

Steps:

• For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
• Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
• Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
• To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.

INSTANT POT GREEN CHILI CHICKEN TACOS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
• Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
• To serve, fill the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.

GREEN CHILE CHICKEN TACOS!

Steps:

• 1. I purchase precooked chickens from the deli, so mucgh easier to pull apart and dice but you can cook your own. You can get about 3 cups per cooked chicken for the recipe.
• 2. Heat a skillet with just 2 tbs of oil and one pat of butter heat on medium high heat.
• 3. In the meantime dice an onion, mince three garlic cloves.
• 4. Add the onion and garlic to the hot skillet ( I use cast iron). Stir as needed until it begins to brown.
• 5. Dice chicken to edible bites for taco shells
• 6. Add the can of geen chile sauce to the onion and garlic and let it simmer for 5 minutes so the flavors mingle. At this time you can add a can of diced green chiles or 1/3 cup of white rice (cooked)Allow to cook through about 5 to 10 minutes.
• 7. Add the cooked chicken and stir. Turn on low and cover allow the mix to simmer about 5 minutes, stir and recover. Turn the heat off at this time, but keep covered for the flavors to meld, I rarely add salt but at this point do so, since the chicke was precooked there usually is enough salt already.
• 8. Keep your chicken tacos warm while you prepare the toppings and taco shells. I setup buffet style and serve with black beans, rice and green onion. Oh so delish!!!