Chicken Nopales Tacos With Chipotle Recipes

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BASIC CHIPOTLE CHICKEN TACOS



Basic Chipotle Chicken Tacos image

This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.

Provided by Omi Longmire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 5

3 pounds skinless, boneless chicken breast halves
1 (7 ounce) can chipotle peppers in adobo sauce
1 (12 fluid ounce) can or bottle dark beer, divided
1 tablespoon olive oil
1 (10 ounce) package corn tortillas, or as needed

Steps:

  • Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
  • Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken in the skillet using 2 forks and serve in corn tortillas.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g

CHICKEN NOPALES TACOS WITH CHIPOTLE



Chicken Nopales Tacos with Chipotle image

Treat your family with these tacos made with nopales, chicken, Old El Paso® salsa and tortillas - a delicious Mexican dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 12

Number Of Ingredients 9

3 tablespoons olive oil
1 cup thinly sliced onion
3 cloves garlic, finely chopped
1 jar (30 oz) nopales, drained, or 1 lb fresh nopales (3 or 4), cleaned and cut into strips
4 cups shredded cooked chicken
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 tablespoon adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
1/3 cup chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic; cook and stir about 5 minutes or until onion is tender.
  • Stir in nopales, chicken, salsa and adobo sauce. Cook and stir about 3 minutes or until mixture is hot. Stir in cilantro.
  • Spoon about 1/3 cup chicken mixture onto each tortilla. Roll up tortillas.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

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