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Shredded Chipotle Chicken Tacos

Shredded chipotle chicken tacos on charred corn tortillas topped with avocado, sweet corn, cilantro, and cotija cheese
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Shredded Chipotle Chicken Tacos made with boiled shredded chicken and a creamy five-minute blender chipotle sauce. High protein, gluten free friendly, and ready in just 30 minutes.

Ingredients

Scale
  • 2 chicken breasts
  • 1 cup corn (frozen, canned, or fresh)
  • 1/4 cup cilantro, chopped
  • 2 tablespoons cotija cheese, crumbled (or more to taste)
  • 2 avocados, sliced
  • 6 corn tortillas
  • 1/2 cup canned plain tomato sauce (not jarred pasta sauce)
  • 1/4 cup mayonnaise (or plain Greek yogurt to lighten)
  • 2 chipotle peppers in adobo, canned
  • 2 tablespoons lime juice, freshly squeezed
  • 1 small garlic clove
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Instructions

  1. Season chicken breasts with salt and pepper and place flat in a large saucepan. Cover with cold water so the water sits 2 inches above the chicken. Bring to a boil over high heat, then cook at a steady boil for 20 minutes (15 to 25 minutes depending on thickness). Internal temperature should reach 165 degrees F.
  2. While the chicken boils, make the chipotle sauce. Add tomato sauce, mayonnaise, chipotle peppers in adobo, lime juice, garlic clove, cumin, and salt to a small blender. Blend on high for 30 to 60 seconds until completely smooth. Taste and adjust seasoning. Set aside.
  3. Prepare toppings: heat or cook the corn, chop the cilantro, and warm the tortillas. For best flavor, char tortillas directly over a gas flame using tongs for 20 to 30 seconds per side.
  4. Transfer cooked chicken to a cutting board. Slice into the thickest part to check for any pink. If pink remains, return to pot and boil 5 more minutes. Once fully cooked, shred using two forks pulling along the grain into thin strands.
  5. Place shredded chicken in a large skillet over medium heat. Pour chipotle sauce over the chicken and stir to coat. Cook for 2 to 3 minutes, stirring occasionally, until the sauce is heated through and clinging to the chicken.
  6. Assemble tacos immediately. Spoon chipotle chicken onto each corn tortilla and top with corn, avocado slices, cilantro, and crumbled cotija cheese. Serve right away.

Notes

  • Use plain canned tomato sauce only. Avoid any sauce with Italian seasoning or added herbs.
  • Mayo gives a richer, creamier sauce. Full-fat plain Greek yogurt is a lighter substitute with similar results.
  • Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Always assemble tacos fresh.
  • Other great toppings: diced tomatoes, black beans, pico de gallo, or jalapeno slices.
  • Freeze leftover sauced chicken for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://www.benefitiany.com/shredded-chipotle-chicken-tacos/