Amazing "Date Night" Chicken Tacos

Shanelle Long

By
@ChickenQueen

We LOVE to go to our favorite Mexican restaurant... but when we can't get a sitter or we're just too tired to go out, this dinner fits the bill! lol This recipe satisfies that need for quality Mexican food we enjoy out, but right in the comfort of our home... now my husband says he'd RATHER have these!


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Comments:

Serves:

4-5

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We love the yummy flavors in these tacos! It may be the "stewing" of the chicken, we're not sure, but something special definitely does make these guys "amazing!"

Ingredients

FILLING:

3 Tbsp
butter or margerine
1/2 c
finely diced white onion
2 lb
boneless, skinless chicken tenderloins
3 c
water
16 oz
Pace picante sauce (mild or medium** reserving 1/3 cup**)
1/2 tsp
salt
1/2 tsp
pepper
1/2 Tbsp
adobo seasoning
1 Tbsp
chopped fresh cilantro (fresh works best)

TOPPINGS:

1 Tbsp
butter or margerine
1 pkg
flour tortillas
2 c
finely shredded iceburg lettuce
1/2 c
fresh chopped cilantro
2 c
shredded queso fresco or monterey jack cheese
1 1/2 c
finely chopped tomatoes (optional)
1/2 c
sour cream (optional)

Directions Step-By-Step

1
Start by heating butter over medium heat in a large (deep) frying pan or dutch oven. Saute the onions until almost caramelized (just a hint of color). Then add the fresh chicken and cook until the chicken loses it's pink color and starts to SLIGHTLY brown..about 4-5 mins. (don't overcook or chicken will not end up tender)
2
Next add your water, dry spices and the jar of Pace Picante sauce (reserving the 1/3 c. for garnish later) turn heat up to medium/high, raising to a slow boil, and cook for about 45 mins (cover with lid to reduce evaporation of liquid!). Check & stir frequently and add small amounts of water if needed (the chicken will be "stewing" and should have A LOT of liquid, so adjust your heat so that it doesn't dry out/scorch).
3
By this time, most of the liquid should be absorbed, but chicken mixture should be "saucy." Take 2 forks and begin to shred all the chicken until it's the consistency you like (I'm a very "OCD" cook, so I do remove the little tendon, A.K.A "The Wiggly" *Yuck* in the tenderloin before shredding it! lol). Stewing the chicken for so long creates a great soft/moist texture and really infuses the meat with all those wonderful flavors! Of course add a pinch of any of the dry seasonings to suit your personal taste :) Lastly, add the (1) tbsp of butter to give the "sauce" a nice richness and finishing touch :)
4
Start assembling your tacos with a (warmed) tortilla shell filled with the stewed chicken, lettuce, fresh cilantro, cheese, tomatoes, the 1/3 c. reserved Picante, etc. These are fabulous with a side of refried beans and yellow (Saffron) rice. You'll never miss going out to that favorite Mexican restaurant again, lol. Enjoy !
5
**NOTE**: warm your tortillas in the microwave by taking them out of the plastic bag and wrapping them in damp paper towels on full power for about 1 min. Keep them wrapped up to prevent drying them out and warm when everyone comes back for 2nds...because they will! :)

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy