Green Chile Chicken Tacos
- Total Time
- 30 Minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 Servings
- ¼cup safflower or canola oil
- ½teaspoon dried oregano
- ½teaspoon ground cumin
- 1½pounds boneless skinless chicken thighs, chopped into ½-inch pieces
- Kosher salt and black pepper
- ½cup finely chopped yellow onion (from ½ medium onion)
- ½cup finely chopped green bell pepper (from ½ bell pepper)
- 3garlic cloves, minced
- 2(4-ounce) cans chopped green chiles, drained
- 1cup low-sodium chicken broth
- 8(6-inch) corn tortillas, warmed or toasted
- Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
472 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 39 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Step 2
Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Step 3
Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
Private Notes
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Cooking Notes
Patrick
You could easily use shredded rotisserie chicken and skip cooking the bird...
Lala
I don't like the taste of canned green chilies, so I use jarred salsa verde.
John
most supermarket rotisserie chicken is way too salty.
wags
Yes, the beauty of cooking Taco's with very simple ingredients. And for me, Mexican oregano brings home the Southwest favors....yum
Tim Henderson
There’s no sense adding green chiles if you’re going to put in all that bell pepper, it completely masks the flavor and the canned kind doesn’t have enough heat to matter. If you like the bell pepper just add some red pepper for heat. If you like green chile leave out the bell pepper and cumin which also clashes with green chile
Trish Stevens
Delish! We made bowls with cilantro lime riced cauliflower instead of tortillas. So good; thank you!
nedra
John, if you have a Whole Foods nearby, you're in luck. They do an organic, seasonless rotisserie chicken. Sometimes you have to ask for it. Excellent not only for this, but as a base for making brown chicken stock.
Lilly
Agreed. I don't use a lot of salt so it's easy for me to cut it from a recipe when using a rotisserie chicken. Win win for me. We added a sliced jalapeño and subbed a red bell pepper for the green.
Puneeta
The steps of this recipe seem unnecessary. Why mix the spices with the oil? Just heat the oil and add them to the pan to bloom. Or sprinkle directly on the chicken to season. The outcome was good but not great. I think the whole thing could’ve been done in an instant pot. Sauté onions, peppers, garlic. Add Bone-in thighs and canned chilies. High-pressure for 7 or 8 minutes. Take the thighs out, shred meat and add back in.
Linda
I turn this sort of dish into a tostado by briefly heating crispy corn tortillas topped with grated jalapeno jack cheese. Top with all other ingredients. Fab.
Susan
I'd add some cheese. Otherwise, sounds good!
RoLo
The recipe name is based on the 8 ounces of canned green chiles specified in the recipe. I'm not a fan of green bell pepper either, but it does maintain a middle ground for the heat-averse (given that it's in addition to the canned green chili), and the milder fresh chilis (like Anaheim or poblano) are harder to find, depending on one's geographical location.
Grit
I love canned green Chile and cumin together. For me, canned green chilis are their own animal; sometimes I want fresh jalapeños, poblanos or my frozen stash of Hatch chili and sometimes I jut want that canned chili flavor I grew up with.
Bruce
If you have access to the 505 Green sauce (Hatch flame-roasted green chiles) at your local Costco, I'd sub that for the canned green chiles. They sell it on the Left Coast Costcos, not sure about elsewhere. It's also great on eggs, with chips and as a general use salsa. It's labeled as Medium Hot, so you'll get a bit more kick than with the canned green chiles.
M.J.
This was so delicious and a hit with the teens. I used yellow pepper for a lighter taste and to let the chilis shine through. This is a keeper. Easy to use for bowls or burritos.
Jeff Carter
great recipe. i added coriander w spices. I found it generated a LOT of liquid and needed maybe 15-20 minutes to reduce. Did not use super processed chicken (Red Bird for Colorado people). For me, the lime garnish was essential.
catherine
Made as written and really enjoyed these tacos! I consider myself borderline annoyingly into eating and cooking and did not have any issues with green peppers or canned chilies others mentioned. Delicious easy dinner.
PastryPrincess
I made a few subs due to what I had on hand: poblano for bell pepper and beer for chix stock. Overall, it was really quite bland. If I make this again, I'll use hot green chiles and add a Serrano or jalapeño. Spouse was unimpressed :(
BettyB
Flavor was ok but I couldn't get it to thicken.
Adrea
My husband was recently in New Mexico and. Are back with 10lb of fire roasted hatch chili peppers. I was looking for a recipe to utilize some of them (we’ve been making a lot of hot sauce and I was getting bored) so I tried this, using our peppers in place of canned green peppers. I think I may have undersalted the chicken, but regardless I was disappointed with this recipe. It was bland, had little flavor and all heat. Probably wouldn’t make it again.
Jim
I live in New Mexico, and just had green chili's and scrambled eggs for breakfast. Mild, canned green chili's are to green chili's what winter time storebought tomatoes are to actual tomatoes. They look right, but have no flavor (and no heat). If you're going to use them, skip the other kinds of peppers, except maybe a jalapeno and another can of green. The famous Hatch chili's have started to be marketed in cans across the country. See if you can find Mediums for a little heat and more flavor.
Helen
Has anyone done this vegetarian - maybe with beans, tofu, and/or veggie broth?
Green Chile Chicken Tacos
Used leftover chicken. .75 times amount of raw chicken = cooked chicken. Good
Sarah
Substitute green bell pepper for a whole jalapeño
Emmessey
Wonderful! I used whole cumin seed and added an equal amount or coriander seed, toasted and ground them. Like others I skipped the bell pepper. I also used roasted Hatch Valley green chilis over canned. Spicier but so tasty!
KT
I liked the idea of this, but it calls for way too much oil, which splattered everywhere as we cooked. If I make it again, I'll heat a splash of oil in the pan, and then sprinkle the spices on the chicken as it cooks.
Lee Norris
you could just use your own leftover chicken or turkey and shred it.
Tina
Added 3 tomatillos, 1 tablespoon spicy sazon & half a jalapeño. Super tastyyyy
New Mexico was my home
Every fall, we get 5-10 pounds of green chili for our tiny freezer. I buy a pound or so each week at the Farmer’s Market, already roasted. I take it home, clean out the seeds and remove the stem end, dry them, put them in a 1/2 size sheet pan to freeze them solid. If I want some already chopped, I add that to my process and freeze them “individually frozen The
Steve S
It's gotta be Hatch green chiles. The small cans of green chiles at Trader Joes are from the Hatch, New Mexico farms. Nothing better. In New Mexico we even have a state saying: "Red or Green?". None of that California, Colorado, Texas, or even Mexican chiles for us. And I use fresh tortillas (made here in Albuquerque), put in the meat and fry them in light oil (I use avocado oil) until they're slightly crispy then add your choice of veggies. That's making me hungry right now and it's 0800.
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