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Red Chile Shredded Chicken for Tacos

Prep 30 min
Total 30 min
Servings 14

Enjoy these tacos made with chicken, Progresso® broth and Muir Glen® tomatoes. Try our Make-Ahead Shredded Chicken Breast. Just thaw and use in place of the chicken and salt in the tacos. MORE+ LESS-

By Betty Crocker Kitchens

January 24, 2014

Ingredients

chipotle chile in adobo sauce (from 7-oz can)

tablespoon adobo sauce (from can of chipotle chiles)

1/3

medium onion, cut in half

cloves garlic or 1 teaspoon dried minced garlic

2 1/2

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1/4

cup tomato sauce (from 8-oz can)

tablespoons white wine vinegar

1 1/2

teaspoons chicken bouillon granules

1/2

teaspoon sugar

1/2

teaspoon dried oregano leaves, if desired

tablespoon vegetable oil

clove garlic, finely chopped

1/4

teaspoon salt

Few drops fresh lime juice, if desired

1/2

teaspoon sugar, if desired

cups shredded cooked chicken breast

soft corn tortillas (6 or 7 inch)

Steps

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1

In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
2

In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
3

Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.