adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Red Chile Shredded Chicken for Tacos
0 Likes
Prep Time:
30 minutes
Total Time:
30 minutes
Delicious chicken tacos made with flavorful broth and juicy tomatoes. Swap in Make-Ahead Shredded Chicken Breast for a convenient twist!
Ingredients:
  • 1 chipotle chile in adobo sauce (from 7-oz can)
  • 1 tablespoon adobo sauce (from can of chipotle chiles)
  • 1/3 medium onion, cut in half
  • 2 cloves garlic or 1 teaspoon dried minced garlic
  • 2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/4 cup tomato sauce (from 8-oz can)
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano leaves, if desired
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • Few drops fresh lime juice, if desired
  • 1/2 teaspoon sugar, if desired
  • 2 cups shredded cooked chicken breast
  • 10 soft corn tortillas (6 or 7 inch)
Instructions:
  • Combine chile, adobo sauce, onion, garlic, broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, sugar, and oregano in a blender. Blend until smooth.
  • Heat oil in a 3-quart saucepan over medium-high heat. Sauté 1 clove of garlic for 1 minute. Add the tomato mixture and cook for 6 to 10 minutes until hot, stirring occasionally. Mix in lime juice and 1/2 teaspoon of sugar. Add chicken and simmer over medium-low heat for about 15 minutes until the mixture thickens, stirring occasionally.
  • Heat the tortillas according to the package instructions. Fill each warm tortilla with about 1/3 cup of the chicken mixture down the center. Fold each taco in half over the filling and serve promptly.

Similar Recipes