Community Pick
Tasty Chicken Tacos
photo by Andi Longmeadow Farm
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 3 cups cooked chicken, shredded
- 1 (4 ounce) can green chilies
- 1 cup green chili salsa
- 1 cup water or 1 cup chicken broth
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Mexican oregano
- 2 teaspoons chili powder
- 2 tablespoons fresh cilantro (minced)
- 1⁄2 fresh lime, juice of
- 12 soft taco-size flour tortillas
- 1 cup cheddar cheese, Grated
- lettuce, Chopped
- 1 tomatoes, Chopped
- sour cream
- guacamole
directions
- In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
- Heat tortillas and keep warm in foil.
- Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
- Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
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Reviews
-
My family's favorite recipe. I've made it at least 20 times. Had to come back on to reprint it and decided to review. I always double it for leftovers and they always go fast. I also use a frozen ice cube cilantro to save time since we make this so often. No other changes except my husband and I prefer ours on top of white rice with sour cream, lettuce, tomatoes. Kids eat theirs as burritos. Thanks for posting our favorite!!
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We've been enjoying this recipe since 2008! Kids love it, adults love it! If you can start with a pre-cooked chicken, it's super fast! Sometimes I use frozen cilantro cubes from Trader Joe's, to give it more cilantro flavor. And instead of 1 cup green salsa, I use a whole jar of Trader Joe's green salsa. Super good with cotija cheese too. This recipe keeps and reheats well too. My 3 boys love it!! Thank you so much!
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I made this last night and it was very good! Followed the recipe except I didn' thave green chili salsa so I added a little bit of ortega green sauce and I used regular oregano because I didn't have mexican oregano. The lime added to the meat made it even better. Very easy to make...thanks for posting.
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RECIPE SUBMITTED BY
*OzMan*
Canton, South Dakota
<p>Enjoy cooking and learning new things</p>