SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
EASY ROTISSERIE CHICKEN TACOS
Steps:
- Preheat the oven to 450 degrees F.
- Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
- In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
- Add the coriander, chili powder and cumin and stir again.
- Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
- Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
- Divide the pepper jack between the 12 tortillas.
- Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
- Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
- Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
- Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
- Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.
Nutrition Facts : ServingSize 1 taco, Calories 303 calories, Sugar 3.7 g, Sodium 602.9 mg, Fat 17.8 g, SaturatedFat 10.2 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 3.7 g, Protein 17 g, Cholesterol 45.5 mg
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
GUS'S INCREDIBLE CHICKEN TACO FILLING
This is a recipe that I invented about fifteen years ago and has been a favorite among my family and friends ever since. I make this in LARGE amounts, since it goes quickly and can be used in a variety of ways. You can fill toasted taco shells with this then top with lettuce, fresh tomato, cheese, sour cream and or guacamole. I like to put this on tostada shells, sprinkle shredded mozzarella cheese on it, microwave to melt the cheese and then top with sour cream, quacamole and jalapeno slices. You can also do that with the round nacho chips. Another suggestion is to wilt corn tortilla in a skillet with a bit of oil, drain them on paper towels and place some of the filling into them, roll them up and cover with a white cheese and sour cream sauce and garnish with jalapeno slices. Depending on how you use it, this should serve between 6 to 10 people.
Provided by gusrod1948
Categories Spreads
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose.
- If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt's is a very mild chili powder, so if you can't find it, try to substitute with the mildest you can find.
Nutrition Facts : Calories 365.5, Fat 23.6, SaturatedFat 6.7, Cholesterol 115, Sodium 135.9, Carbohydrate 7.7, Fiber 2.3, Sugar 3.8, Protein 30
ANCHO-CUMIN CHICKEN TACO FILLING
From a local source. I had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. I made my own ancho chili powder with one roasted whole dried ancho chili. The membrane, stem and seeds were removed and ground the chili in a spice grinder/coffee mill.
Provided by COOKGIRl
Categories Chicken
Time 21m
Yield 10-12 tacos
Number Of Ingredients 12
Steps:
- PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
- In a large bowl, stir together the cumin powder, chili powder and salt.
- Place the chopped chicken into the bowl and toss with spices to combine well.
- Heat the coconut oil over medium-high heat until it shimmers.
- Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
- To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
- Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.
Nutrition Facts : Calories 145.2, Fat 6.1, SaturatedFat 3, Cholesterol 58.1, Sodium 859.6, Carbohydrate 2.7, Fiber 1.4, Sugar 0.3, Protein 20.1
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