1/4 teaspoon crushed red pepper flakes & 1/4 tsp. oregano
1 teaspoon paprika
2 teaspoons ground cumin (extra ground chili powder will do if no cumin)
2 1/2 teaspoons sea salt; 1 teaspoon pepper
3/4 cup cilantro
4 tablespoons cream cheese
1 cup shredded pepper-jack cheese
taco shells; hot sauce / sour cream for serving
Instructions
Poach the chicken-
Place chicken in a large pot, cover by 1 inch of water and bring
to a boil. Once boiling, lower to a simmer partially covered for
10 minutes. Turn off heat and let rest in water for 5 more
minutes. Remove from water, let cool and shred into small
pieces. Set aside.
Set a large pot to medium heat. Add olive oil and onion and
sauté until slightly softened. Add in the garlic, jalapeños, and
spices, and sauté until onions and jalapeños are very soft -
stirring occasionally. (Total cooking time- 15-20 minutes).
Stir in the beans, corn, tomatoes, cilantro and chicken and
cook until heated through and bubbling softly. Fold in the
cream cheese and remove from heat.
Plate on tacos. Finish with cheese, cilantro, hot sauce and sour
creams.
Good up to 5 days in the fridge / 1 month frozen.
Originally Submitted
12/20/2015
0 Out of 5 from
0 reviews
You can add this Pulled Chicken Tacos recipe to your own private DesktopCookbook.
