Stove Top Smoker Chicken Tacos – a delicious recipe with chicken, onion, green chilies, vegetable oil, enchilada sauce, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Smoke chicken thighs for 30 minutes over medium heat using 2 tablespoons of mesquite wood chips.
2
While the chicken is cooking, saute onion and green chilies in oil until onion is soft.Add broth and enchilada sauce and bring to boil then reduce heat.
3
Remove the chicken to cool and rinse the smoker.
4
Fill it with 1/2 inch of water and place the rack directly on the bottom of the pan (omit drip tray) and return the smoker to the stovetop on the lowest setting possible.
5
separate the tortillas and randomly stack them on the rack and close the lid.
6
When the chicken is cool enough to handle, pull the meat from the thighs and add it too the simmering mixture for 20 minutes.
7
Shred the lettuce.
8
To serve remove the warm tortillas from the smoker (they will have an earthy taste) spoon in chicken mixture and top with lettuce and a squeeze of lime.
2389
kcal
Calories
41
g
Fat
356
g
Carbs
138
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 chicken thighs, 1 onion, chopped, 1 (4 ounce) candiced mild green chilies, 2 tablespoons vegetable oil, and more.
Yes, Stove Top Smoker Chicken Tacos 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
