Description
Discover how to make delicious Green Chile Chicken Tacos with this easy recipe. Learn the secrets to perfectly seasoned chicken in every bite!
Ingredients
- 4 boneless chicken breasts (680g)
- salt and fresh-ground black pepper to taste
- one 15 oz. (425g) can Green Chile Enchilada Sauce
- one 3.5 oz. (100g) can diced green chiles plus juice (optional)
- 8 low-carb tortillas
- 1/2 large fresh Poblano chile, finely chopped
- 1/4 cup (60 ml) thinly sliced green onion
- 2 cups (480 ml) thinly sliced green cabbage
- 1 cup (240 ml) thinly sliced red cabbage
- 1/2 cup (120 ml) chopped cilantro (optional)
- 3 Tbsp (45ml) mayonnaise
- 2 Tbsp (30ml) fresh-squeezed lime juice
- 1 1/2 tsp. (7.5ml) Green Tabasco Sauce (or more if you like it spicy)
- Salt to taste, preferably Vege-Sal
Instructions
- Remove any excess from the chicken breasts and slice each one lengthwise into halves. Place them into the Instant Pot and season with salt and pepper. Pour the green chile enchilada sauce over the chicken, adding the diced green chiles if desired. Secure the lid on the Instant Pot, select MANUAL, set to HIGH, and cook for 10 minutes.
- After the cooking cycle, allow the pressure to release naturally for at least 20 minutes before releasing any remaining pressure. Transfer the chicken to a cutting board and shred it, leaving the sauce in the Instant Pot.
- Switch the Instant Pot to SAUTE, MEDIUM and let the sauce reduce for roughly 20 minutes while you shred the chicken. Return the shredded chicken to the pot to keep it warm and allow it to soak up the sauce.
- While the chicken is cooking, finely chop the poblano, green onions, and cilantro. Combine mayonnaise, lime juice, and Green Tabasco Sauce to create a dressing. Slice the green and red cabbage thinly, then combine with chopped poblano, green onions, and cilantro (if using). Toss the slaw with the dressing until it reaches your desired consistency.
- We used low-carb tortillas, heating each one in a hot, dry skillet for about 10-15 seconds on each side.
- Fill each tortilla with one-eighth of the seasoned chicken and an equal portion of the slaw, serving immediately. A squeeze of lime at the table enhances the flavor!
- Pour the green chile enchilada sauce into a small non-stick saucepan and simmer over low heat, stirring now and then, until the sauce thickens to about 3/4 cup. This process should take around 45 minutes, or less if you watch closely and use a higher heat. Meanwhile, trim and slice the chicken breasts lengthwise into strips (three strips for larger breasts, two for smaller ones).
- Lightly coat the inside of a slow cooker with olive oil or non-stick spray and place the chicken strips at the bottom. Once the sauce has reduced, pour it over the chicken and add the diced green chiles for additional heat, if preferred. Cook on high for roughly 2 1/2 hours, or until the chicken can be easily shredded with a fork.
- Once cooked, use a slotted spoon to transfer the chicken to a cutting board, leaving the sauce behind in the slow cooker. Shred the chicken into bite-sized pieces using two forks, and return it to the slow cooker, mixing well to coat with the sauce. Set the slow cooker to low to keep the chicken warm while you prepare the tacos.
- Preheat the oven or toaster oven to 400F/200C. Remove the plastic from the low-carb tortillas, wrap them in foil, and warm them in the oven while making the slaw.
- Combine mayonnaise, lime juice, and Green Tabasco sauce to make the slaw dressing. Halve the Poblano chile, remove seeds, and finely chop half for the slaw. Thinly slice the green and red cabbage, green onions, and chop the cilantro (if using). Mix together the slaw ingredients and toss with the dressing.
- To assemble, place one-eighth of the chicken mixture into each heated tortilla and top with a generous amount of slaw. Serve immediately.
Notes
- Marinate chicken in green chile enchilada sauce for at least 30 minutes before cooking.
- Add more diced green chiles and Green Tabasco Sauce for a spicier dish.
- Use pre-shredded cabbage mix for the slaw to save time.
