Creamy Cilantro Chile Chicken Tacos
You can never have too many Mexican recipes, so give Creamy Cilantro Chile Chicken Tacos a try. One serving contains 492 calories, 30g of protein, and 28g of fat. This recipe serves 4. For $2.77 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 3499 people have tried and liked this recipe. Head to the store and pick up extra virgin olive oil, taco shells, chiles, and a few other things to make it today. Several people really liked this main course. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Taste and Tell Blog. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is great. If you like this recipe, take a look at these similar recipes: Fish Tacos with Creamy Green Chile & Cilantro Sauce, Chicken and Avocado Tacos with Creamy Cilantro Sauce, and Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 tablespoons butter
1 cup chicken broth
1 (4 oz) can Old El Paso diced green chiles
2 cups loosely packed cilantro leaves, roughly chopped
4 oz cream cheese, cut into cubes
1 tablespoon extra virgin olive oil
2 tablespoons flour
Lettuce, tomato, avocado and additional cilantro, for serving
Salt and pepper
1 lb boneless skinless chicken breasts
1 box (4.6 oz) Old El Paso® taco shells (12 shells), heated as directed on box
Equipment:
frying pan
bowl
whisk
Cooking instruction summary:
Cut the chicken into bite sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove to a bowl.In the same skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro. Add the chicken back in and stir to coat.Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.
Step by step:
1. Cut the chicken into bite sized pieces.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until browned and cooked through.
4. Remove to a bowl.In the same skillet, melt the butter.
5. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two.
6. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro.
7. Add the chicken back in and stir to coat.Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.
Nutrition Information:
covered percent of daily need
