Shredded Chicken Tacos

5 from 1 vote

The chicken taco filling is pulled together with a tomato sauce that has piquancy and depth.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Mexican

Keyword: shredded chicken tacos seasoning, shredded chicken tacos stovetop

Servings: People

Calories: 540kcal

Author: Katie Workman

1 tablespoon extra-virgin olive oil
Kosher or coarse salt and freshly ground black pepper to taste
1 large onion finely chopped
1 large bell pepper (any color) stemmed, seeded, and chopped
1 jalapeno pepper stemmed, seeded, and chopped
1 tablespoon very finely minced garlic
½ cup tomato puree
1 teaspoon dried oregano
1 teaspoon ancho chile powder (or use regular chili powder if that’s what you have)
½ teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
8 cups shredded cooked chicken
2 tablespoons chopped fresh flat-leaf parsley leaves

Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the jalapeno and garlic and sauté until you can smell the garlic, 1 minute more. Add the tomato sauce, oregano, chili powder and cumin. Cook, stirring occasionally, to blend the flavors, 5 minutes. Season with salt and pepper.
Stir in the chicken and parsley and cook until the chicken is heated through, another 2 minutes.
Meanwhile, warm the flour tortillas in a pan or use one of these other methods if you prefer. Heat a dry pan that is larger than the diameter of your tortillas over medium to medium high heat. When the pan is hot, place each tortilla directly into the pan, and heat for 30 to 45 seconds, until the bottom is browned in spots. Flip it over and warm the other side for 30 to 45 seconds. Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas. Stack the tortillas as they are heated.
Serve the chicken mixture with the warm tortillas and pass the desired toppings on the side.