williamhill威廉希尔

Green Chile Chicken Tacos (Videos)

These Green Chile Chicken Tacos use low-carb taco shells, and you can make the spicy chicken in the Instant Pot or the slow cooker. Or just eat the chicken in lettuce wraps for Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

Watch the video to see if you’d like to make Green Chile Chicken Tacos!


Green Chile Chicken Tacos finished tacos on serving plate

Let me start by telling you thatKaraand I absolutely swooned over theseGreen Chile Chicken Tacoswhen we worked on the recipe recently! We loved the spicy green chile chicken, the slightly-spicy slaw with finely chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took the leftovers home, her family devoured the tacos too.

So I was happy I had finally worked on an Instant Pot version of this recipe that I first made a few years ago in the slow cooker. The slow cooker tacos definitely had some fans, but now people regularly ask for Instant Pot instructions for slow cooker recipes (and luckily quite a few recipes are suitable for both cooking methods.) So I’m trying to work on that, although I have so many slow cooker recipes that I’ll never manage an Instant Pot version of every one of them.

The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. And any recipe that’s got limited carbs and involves tacos and green chile enchilada sauce is going to be something I enjoy. For the slow cooker version we recommended reducing the sauce so the finished result wasn’t too watery, but using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

But either version of Green Chile Chicken Tacos will turn out super tasty, and even the slow cooker method only takes a little over three hours to cook, so this is pretty easy for a tasty taco dinner no matter which method you choose!

Making this Recipe for Weekend Food Prep:

If you’re making this forWeekend Food Prepand planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crispy. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

What Instant Pot or Slow Cooker Did I Use?

I use a6 Quart Instant Pot(affiliate link) for all myInstant Pot Recipes! For the slow cooker version I used my favorite慢炖锅3 - 1/2-Quart Slow Cooker(联盟链接)但任何靠近这将有效的大小。

Green Chile Chicken Tacos Instant Pot version process shots collage

How to Make Instant Pot Green Chile Chicken Tacos:

(Scroll down for complete recipe for either version, with nutritional information.

    1. Trim chicken, put in Instant Pot, and season with salt and pepper.
    2. PourHatch Green Chile Enchilada Sauce(affiliate link) over the chicken, along with the切成了绿色辣椒(affiliate link) if using.
    3. 锁定盖子上的套管并设置为手动,高,10分钟。
    4. When the cooking time is up let pressure release naturally for 20 minutes, then release remaining pressure.
    5. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
    6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
    7. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce.
    8. While chicken cooks, chop the poblanos, green onions, and cilantro.
    9. Whisk together mayo, lime juice, andGreen Tabasco Sauce(联盟链接)制作敷料。
    10. 切碎绿色和红卷心菜,并混合在切碎的Poblano,葱和香菜(如果使用)。
    11. 然后用敷料扔掉松开,直到它是湿润的。
    12. We usedMission Carb Balance Low-Carb Tortillas(affiliate link)with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.)
    13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
    15. We loved this with a squeeze of lime to add at the table!

    Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

    How to Make Slow Cooker Green Chile Chicken Tacos:

    1. SimmerHatch Green Chile Enchilada Sauce(联盟链接)直到它减少到3/4杯,大约45分钟。
    2. 虽然酱汁减少,修剪鸡胸肉,纵向切成两半,放入慢炖锅,和盐和胡椒糖。
    3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken.
    4. Cook on high about 2 1/2 hours.
    5. 当鸡肉温柔并开始崩溃时,拆下切割板并撕碎,将酱汁留在慢炖锅中。
    6. 将切碎的鸡油放回慢炖锅中,转向低,保持温暖,让鸡肉吸收酱汁。
    7. I usedMission Carb Balance Whole Wheat Fajita Shellswith 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
    8. Mix together ingredients to make dressing for the spicy slaw.
    9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
    10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
    11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

    Green Chile Chicken Tacos close-up photo of finished tacos on plate

    更多辣墨西哥晚餐:

    最好的即时罐墨西哥食物~ Slow Cooker or Pressure Cooker
    Instant Pot Green Chile Pork Enchiladas~ Kalyn’s Kitchen
    Slow Cooker or Instant Pot Green Chile Pork Recipes~ Slow Cooker or Pressure Cooker
    即时锅(或慢炖锅)莎莎鸡~ Kalyn’s Kitchen

    Green Chile Chicken Tacos thumbnail image of finished tacos

    Green Chile Chicken Tacos

    Yield 8.tacos
    Prep Time 20 minutes
    做饭的时间 10.minutes
    Additional Time 30分钟
    Total Time 1hour

    Make Green Chile Chicken Tacos in the Instant Pot or the slow cooker; serve with Poblano-Cabbage Slaw and eat in low-carb taco shells or lettuce wraps.

    Ingredients

    鸡肉成分:

    • 4无骨皮鸡胸肉
    • salt and fresh-ground black pepper to taste
    • 一个15盎司。可以孵化绿色智利Enchilada酱(见笔记)
    • one 3.5 oz. can diced green chiles plus juice (optional)

    炸玉米饼和石膏成分:

    • 8.Mission Carb Balance Low-Carb tortillas
    • 1/2 large fresh Poblano chile, finely chopped (see notes)
    • 1/4 cup thinly sliced green onion
    • 2 cups thinly sliced green cabbage
    • 1cup thinly sliced red cabbage
    • 1/2 cup chopped cilantro (optional)
    • 3 T mayo
    • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
    • 11/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
    • Salt to taste, preferably Vege-Sal

    Instructions

    INSTANT POT INSTRUCTIONS:

    1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper. PourHatch Green Chile Enchilada Sauce(affiliate link) over the chicken, along with the切成了绿色辣椒(affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
    2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
    3. 在你分开鸡肉的同时,将即时锅搅拌以搅拌,中等,减少酱汁约20分钟。然后将切碎的鸡肉放回瞬间锅中保持温暖,让鸡肉吸收酱汁。
    4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, andGreen Tabasco Sauce(联盟链接)制作敷料。切碎绿色和红卷心菜,并混合在切碎的Poblano,葱和香菜(如果使用)。然后用敷料扔掉松开,直到它是湿润的。
    5. We usedMission Carb Balance Low-Carb Tortillas(affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

    SLOW COOKER INSTRUCTIONS:

    1. 将绿色智利Enchilada酱汁酱放入小型非粘性的平底锅并在低温下煮熟,偶尔搅拌,直到足够的液体蒸发,酱油已降至3/4杯。如果您仔细观察并使用更高的热量,这将需要大约45分钟或更少。虽然酱汁正在减少,修剪鸡胸肉,并将每个乳房纵向切成2或3个长条。(将较大的乳房切成3条,较小的乳房成2.)
    2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
    3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
    4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
    5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
    6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

    笔记

    I usedHatch Green Chile Enchilada Sauce(附属链接),Mission Carb Balance Whole Wheat Fajita Shells新鲜冷冻的石灰汁Green Tabasco Sauce(附属链接),andvege-sal.(affiliate link) for these tacos. Poblano chiles are called Pasilla chiles in some stores

    Nutritional information was calculated by Nutritionix using the products I specified.

    This recipe created by Kalyn and Jake.

    Nutrition Information:

    Yield:

    8.

    Serving Size:

    1

    Amount Per Serving: Calories:213 Total Fat:7.6g Saturated Fat:。5g 不饱和脂肪:7g Cholesterol:52毫克 钠:650mg Carbohydrates:12.3g Sugar:3.2g Protein:23g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    If you make this recipe I'd love to hear how it turns out.Leave a star ratingor share on social media with the hashtag#KALYNSKITCHEN那thanks!

    Green Chile Chicken Tacos thumbnail image of finished tacos

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    The smalllow-carb flour tortillas用于这些低碳水化合物慢炖锅绿色智利鸡肉炸玉米饼每种碳酸只有3或4个净碳水化合物(取决于您是否选择白色或全小麦),使其成为低碳水化合物饮食计划的好选择。如果您遵循南海滩,请选择一个低碳水化合物玉米饼,适合该计划,并寻找绿色智利Enchilada酱油,您可以找到最低数量的碳水化合物。(Hatch Green Chile Enchilada Sauce我使用的每种碳水化合物有28个碳水化合物,或每滴码约3.5碳水化合物。)您可以在莴苣包装中吃绿色智利鸡,以获得较低的碳水化合物或keto选项。williamhill威廉希尔

    Find More Recipes Like This One:
    Use慢炖锅食谱orPressure Cooker Recipesto find more recipes like this one. Use thewilliamhill威廉希尔 index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

    Green Chile Chicken Tacos Pinterest image

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    14 Comments on “Green Chile Chicken Tacos (Videos)”

  1. 有没有替代Poblano Chilies?我在当地的杂货店找不到它们。

    • 我注意到一些商店在美国打电话se Pasilla Peppers. I apologize that i forgot to mention that! If your store still doesn’t have them I think any mild pepper would work, but hotter peppers (like Jalanenos) would be much hotter than the Poblanos. You could definitely leave out the pepper too. Hope you enjoy!

  2. Hi Kaylyn! Do you know approximately how many pounds of chicken you use for this recipe? I like to buy the ”Valpak” of fresh chicken breasts for economical reasons, and it typically contains 5 breasts at approx 4 lbs total. Hoping it will work out for this recipe – it looks delicious!!

    • Hi Pam,
      My niece Kara was here when I got this comment and we estimated it was 3 pounds of chicken, maybe a little more. I think what you have will be fine; Kara reminded me that there was plenty of sauce when we finished cooking the chicken. Hope you enjoy!

  3. Hi, Kalyn! I just discovered in Trader Joe's new products section "Hatch Valley Salsa" – it wouldn't suit as enchilada sauce, but at least it's made with Hatch Valley chile peppers. My Trader Joe's is in Culver City, CA. I don't know if they are carried in all stores.

  4. That may be your OPINION, but it is not proven fact. I believe everyone gets to make their own food decisions, and although probably about 80-90% of my recipes are gluten-free, many people can and do eat wheat and other things with gluten. If you're not someone who wants to eat wheat, just choose one of the recipes that doesn't have it. But foodie police attitudes are really dismissive of everyone's right to eat what they choose.

  5. Oh yes these are just what I need. Loving thw fresh and crisp flavours

  6. 感谢您分享您的页面Supereant。

  7. 这里的口味太轻了,明亮的——来讲ast to the heavy foods we tend to eat in November. Can't wait to try this chicken.