Shredded Chipotle Chicken Tacos
Chipotle Chicken Tacos are made with easy shredded chicken that's marinated in a 5-minute creamy chipotle sauce, and then topped with corn, avocado and cojita cheese for a quick weeknight dinner!
for the tacos:
- 2 chicken breasts
- 1 cup corn
- ¼ cup cilantro chopped
- 2 tablespoon cojita cheese or more
- 2 avocado sliced
- 6 corn tortillas
for the sauce:
- ½ cup tomato sauce canned NOT jarred
- ¼ cup mayonnaise
- 2 chipotle peppers in adobo
- 2 tablespoon lime juice
- 1 small garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon salt
Coat chicken with salt and pepper then place them in the bottom of a large saucepan. Cover the chicken with water and bring to a boil, then boil the chicken for 20 minutes (cook times vary depending on the size of the chicken, but I'd say anywhere between 15-25 minutes should be perfect).
Meanwhile, make the chipotle sauce by adding the sauce ingredients to a small blender or food processor and blend until smooth.
Next, prepare the rest of the taco ingredients: cook/heat up the corn, chop the cilantro, and heat up the tortillas.
Once the chicken is cooked, place it on a cutting board and use two forks to shred it then place it in a skillet and pour in the chipotle sauce. Turn the heat to medium and stir until the chicken is coated and the sauce is warm.
Last, assemble the tacos by adding the chicken to the tortillas, then the taco toppings and enjoy!
*Calories are per taco and are an estimation
*Portions for the taco toppings are up to you -- those are what I used, but feel free to use more or less corn/cheese/cilantro/avocado
Calories: 348kcal | Carbohydrates: 25g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 431mg | Potassium: 788mg | Fiber: 8g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg