Chipotle Chicken in Tortilla Shells Recipe

Name: Chipotle Chicken in Tortilla Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 chicken breasts, boneless and skinless (about 1 1/2 pounds); salt and pepper; 1 large onion, chopped; 2 garlic cloves, minced; 2 12-3 cups bell peppers, strips (red, yellow and green); 1 (15 1/2 ounce) canchili beans with chipotle peppers, undrained (see note 1 below); 1 cup thick and chunky chipotle salsa (see note 2 below); salt & freshly ground black pepper; 1 (5 3/4 ounce) package tortillas, salad shells (4 each see note 3 below); ½ cup fresh cilantro, chopped; 1 small avocado, peeled, pitted and sliced; ⅓ cup sour cream

Servings: persons

3 tablespoons vegetable oil
4 chicken breasts, boneless and skinless (about 1 1/2 pounds)
salt and pepper
1 large onion, chopped
2 garlic cloves, minced
2 12-3 cups bell peppers, strips (red, yellow and green)
1 (15 1/2 ounce) canchili beans with chipotle peppers, undrained (see note 1 below)
1 cup thick and chunky chipotle salsa (see note 2 below)
salt & freshly ground black pepper
1 (5 3/4 ounce) package tortillas, salad shells (4 each see note 3 below)
½ cup fresh cilantro, chopped
1 small avocado, peeled, pitted and sliced
⅓ cup sour cream

1
Place oil in large skillet over medium heat.
2
Season chicken with salt and pepper then add chicken pieces to the skillet and cook until opaque.
3
Add onion, garlic and peppers.
4
Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
5
Stir in chili beans and salsa.
6
Cover and simmer until heated through.
7
Taste and adjust seasonings with salt and pepper.
8
Remove from flame and stir the cilantro into chicken mixture.
9
Prepare salad shells by package directions.
10
Spoon into shells, dividing evenly.
11
Top with avocados and sour cream.
12
Serve immediately.
13
Note 1: Hot chili beans may be substituted if chili beans with chipotle peppers are unavailable.
14
Note 2: If salsa with chipotle is unavailable, add 1 teaspoon chipotle sauce or 1 teaspoon adobo sauce from canned chipotle peppers in adobo sauce.
15
Note 3: See recipe #54417 for tortilla salad shells.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 chicken breasts, boneless and skinless (about 1 1/2 pounds), salt and pepper, 1 large onion, chopped, and more.

Yes, Chipotle Chicken in Tortilla Shells falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Chipotle Chicken in Tortilla Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions