Creamy Chipotle Shredded (Pulled) Chicken Tacos Recipe
Shredded chicken in a creamy, perfectly spiced sauce is the star of these pulled chicken tacos! This meal comes together in 10 minutes, is great for meal prep, kid-friendly, and always a crowd-pleaser.
Servings 4 servings
Calories 461kcal
Ingredients
- 3 cups shredded chicken from a rotisserie chicken, leftover roast chicken, or poached chicken (see Notes)
- 3/4 cup Mexican crema (see Notes)
- 2 chipotles in adobo minced (or more to taste)
- 2 tablespoons adobo sauce from the can of the chipotles in adobo
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 3/4 teaspoon salt
- 1/2 teaspoon chipotle chili powder
- 12 soft corn tortillas about 5 1/2 to 6 inches in diameter (or flour tortillas if you prefer)
Optional Topping Ideas:
- Crumbed queso fresco
- Fresh cilantro leaves
- Diced red onion
- Lime wedges to squeeze on top
Instructions
- Heat the saucy spiced chicken. Add the shredded chicken, crema, chipotles in adobo, adobo sauce, chili powder, cumin, garlic powder, Mexican oregano, salt, and chipotle chili powder to a large skillet. Cook over medium to medium-high heat until the sauce is thickened, about 6 to 8 minutes, stirring frequently.
- Char the tortillas. If desired, briefly char the corn tortillas in a hot, dry skillet or on a grill.
- Enjoy. Serve the tacos warm, with any toppings you like.
Notes
- Nutritional Information: The nutrition information for this recipe was calculated without the optional topping ideas.
- Recipe Yield and Serving Size: This recipe makes 12 tacos, which is 4 servings. Each serving is 3 tacos, and each taco has about 1/4 cup of the chicken mixture.
- Chicken: If you want to cook the chicken for this and aren't using leftover roast chicken or rotisserie chicken, you'll need about 1 1/4 pounds of raw (boneless, skinless) chicken.
- Mexican Crema Substitute: You can use crème fraiche instead, or you can use a mixture of 1/4 cup sour cream + 1/4 cup half and half.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Nutrition
Serving: 3tacos | Calories: 461kcal | Carbohydrates: 42g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 102mg | Sodium: 2290mg | Potassium: 441mg | Fiber: 6g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg