Ancho Chili Chicken Tacos Recipe

Name: Ancho Chili Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-4 Ancho Chilis (Dried); 2-3 Chicken Breasts (Frozen or Fresh); 2-3 Garlic Cloves finely sliced; 1 Medium Sweet Yello Onion; 3 Tbls. Olive Oil; 1 cup Shredded Cheese (Cheddar, Monterey Jack, etc.); 1 bunch fresh Cilantro; 2-3 Limes, halved; 8-10 small Corn Tortillas; Salt and Pepper to taste

Servings: persons

2-4 Ancho Chilis (Dried)
2-3 Chicken Breasts (Frozen or Fresh)
2-3 Garlic Cloves finely sliced
1 Medium Sweet Yello Onion
3 Tbls. Olive Oil
1 cup Shredded Cheese (Cheddar, Monterey Jack, etc.)
1 bunch fresh Cilantro
2-3 Limes, halved
8-10 small Corn Tortillas
Salt and Pepper to taste

1
Soak dried chilis in hot water up to 30 minutes or until soft. While chilis soak, bring a medium size pot of water to boil on high and add frozen chicken. Immediately reduce heat and steep chicken until cooked through. While chicken cooks, carefully remove chilis and lightly drain. Discard soaking liquid. Chop chilis into small pices. Finely slice the garlice cloves. Finely chop the onion. Heat Olive Oil in a frying pan and add chilis, garlic, and 3 Tbls Onion. Reduce heat and sprinkle lightly with salt.
2
Chicken should be cooked so drain the chicken and shred using two forks. Add chicken to chilis and garlic and saute for 8-11 minutes. Salt and pepper to taste.
3
Heat tortillas by placing a wet paper towl over them and heat until very warm all the way through. They will be steamy. Assemble tacos by over lapping two tortillas. Fill with a light layer of cheese, Ancho Chili Chicken mixture, generous portion of onions (to taste), and small handful of cilantro. Douse in fresh lime juice and serve.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-4 Ancho Chilis (Dried), 2-3 Chicken Breasts (Frozen or Fresh), 2-3 Garlic Cloves finely sliced, 1 Medium Sweet Yello Onion, and more.

Yes, Ancho Chili Chicken Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chili Chicken Tacos

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