Chipotle Chicken Tacos with Green Chile Crema
Ingredients:
2 Tbsp. olive oil
1 lb. ground chicken
1 yellow onion, diced
3 tsp. Los Chileros Chipotle Powder
2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. crushed red pepper
1/2 tsp. Los Chileros Mexican Oregano
1 tsp. kosher salt
1/4 cup fresh cilantro
12 hard shell tacos
2 cups cheddar jack cheese, shredded
Green Chile Crema:
1 cup sour cream
3/4 cup cilantro, finely chopped
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup Santa Fe Ole Hatch Green Chile
juice of 2 limes
1 tsp. kosher salt
Directions:
Preheat oven to 425F
In a large skillet, heat olive oil over high heat. When oil is hot, add ground chicken and onion
Cook, breaking up the meat until chicken is browned, about 5 minutes
Add spices, salt and 3/4 cup water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes
Remove from heat and stir in cilantro
Line up the taco shells on a baking sheet and bake 5 minutes
Evenly divide the chicken mixture among the shells and top with cheese
Bake 10 minutes, until cheese has melted
Meanwhile, make the green chile sauce by combining all ingredients in a blender and pulse to combine
Serve the tacos topped with green chile sauce, avocado and red onion
Click here for Los Chileros Chipotle Powder
Click here for Los Chileros Mexican Oregano
Click here for Santa Fe Ole Hatch Green Chile
2 Tbsp. olive oil
1 lb. ground chicken
1 yellow onion, diced
3 tsp. Los Chileros Chipotle Powder
2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. crushed red pepper
1/2 tsp. Los Chileros Mexican Oregano
1 tsp. kosher salt
1/4 cup fresh cilantro
12 hard shell tacos
2 cups cheddar jack cheese, shredded
Green Chile Crema:
1 cup sour cream
3/4 cup cilantro, finely chopped
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup Santa Fe Ole Hatch Green Chile
juice of 2 limes
1 tsp. kosher salt
Directions:
Preheat oven to 425F
In a large skillet, heat olive oil over high heat. When oil is hot, add ground chicken and onion
Cook, breaking up the meat until chicken is browned, about 5 minutes
Add spices, salt and 3/4 cup water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes
Remove from heat and stir in cilantro
Line up the taco shells on a baking sheet and bake 5 minutes
Evenly divide the chicken mixture among the shells and top with cheese
Bake 10 minutes, until cheese has melted
Meanwhile, make the green chile sauce by combining all ingredients in a blender and pulse to combine
Serve the tacos topped with green chile sauce, avocado and red onion
Click here for Los Chileros Chipotle Powder
Click here for Los Chileros Mexican Oregano
Click here for Santa Fe Ole Hatch Green Chile
