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How to Make Flan
Peruvian Arroz con Pollo
Red Chile Shredded Chicken for Tacos
chipotle chile in adobo sauce (from 7-oz can)
tablespoon adobo sauce (from can of chipotle chiles)
medium onion, cut in half
cloves garlic or 1 teaspoon dried minced garlic
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
cup tomato sauce (from 8-oz can)
tablespoons white wine vinegar
teaspoons chicken bouillon granules
teaspoon dried oregano leaves, if desired
tablespoon vegetable oil
clove garlic, finely chopped
Few drops fresh lime juice, if desired
teaspoon sugar, if desired
cups shredded cooked chicken breast
soft corn tortillas (6 or 7 inch)
In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Progresso is a registered trademark of Pet, Incorporated, used with permission.
Muir Glen is a registered trademark of Small Planet Foods, Inc.
© 2018 ®/TM General Mills All Rights Reserved
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