Easy Chipotle Chicken Cheese Tacos Recipe

Tuesdays are for #TacoTuesdays! Need an easy tacos recipe up your sleeves? Then you must save this Easy Chipotle Chicken Tacos recipe. It’s a simple chipotle pulled chicken recipe, slow-cooked till tender enough to shred, laced with a lightly smoky and piquant sauce as the taco filling. The tacos are then completed with some sliced jalapenos, grated cheese, plus a squeeze of lime. These were a hit on our dining table and you’re going to be left wanting more of these moreish chicken tacos!

Apart from making tacos, this chipotle pulled chicken recipe also comes in handy for making taquitos, quesadillas, etc. You can even use it as a filling for air fryer paratha puffs! It’s a versatile recipe with plenty of room to play around with.

Real also: Chipotle Chicken Air Fryer Taquitos recipe

A plate of Chipotle Pulled Chicken Tacos, garnished with sliced jalapenos and lime wedges.

How to make Chipotle Pulled Chicken Cheese Tacos

Ingredients

  • Chicken Breast
  • Garlic, Onion – the aromatics
  • Chipotle Paste
  • Cumin Powder, Paprika – the spices
  • Salt & Black Pepper – to season & to taste
  • Chicken Stock – from bouillon cube
  • Tomato Passata
  • Jalapenos
  • Lime
  • Fresh Coriander Leaves
  • Grated Cheese – I used a blend of Cheddar & Mozzarella
  • Tortilla Wraps – I used Gran Luchito’s soft taco wraps
  • Cooking Oil

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A stack of Cheesy Chipotle Pulled Chicken Tacos, garnished with sliced jalapenos

Recipe notes

  • Tomato passata is strained tomatoes and, therefore, give a smoother texture and a slightly richer flavour. But if you don’t have any, you can substitute with the same amount of tinned chopped tomatoes.
  • The longer you cook the chicken, the more tender the meat gets and easier to shred.
  • I use flour tortillas for these tacos as they are generally softer to manage and easier to fold on the pan. However, if you prefer, you can use corn tortillas.
  • Feel free to also include some guacamole or cantina beans as the taco filling. Or you can also serve them separately as side dishes to serve!

Looking for other chicken recipe inspo? Check these out too:

One hand reaching out to a plate of Chipotle Pulled Chicken Tacos, garnished with sliced jalapenos and lime wedges.

Easy Chipotle Chicken Cheese Tacos

ET Food Voyage
Lightly smoky, piquant, and cheesy, this easy pulled chipotle chicken cheese tacos recipe is a simple but delicious dish to make.
Prep Time 5 mins
Cook Time 1 hr 10 mins
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 12 tacos
Calories 203 kcal

Ingredients
  

  • 1 tbsp Cooking Oil plus more for cooking the tacos later
  • 2 large Chicken Breasts cubed
  • 4-5 cloves Garlic finely chopped
  • 2 Red Chillies chopped (optional)
  • 1 Onion chopped
  • 2 tbsp Chipotle Paste
  • ½ tsp Cumin Powder
  • ¾ tsp Paprika
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 cup Chicken Broth
  • 1 cup Tomato Passata
  • 1 Lime
  • 2 tbsp Fresh Coriander Leaves chopped
  • 12 Small Tortilla Wraps
  • Jalapenos sliced
  • Grated Cheese

Instructions
 

  • Heat cooking oil in a large pot over medium heat. Cook garlic for 1-2 minutes until golden and fragrant.
    1 tbsp Cooking Oil, 4-5 cloves Garlic
  • Then add the chopped onions and red chillies (if using). Saute for 5 minutes until golden in colour.
    1 Onion, 2 Red Chillies
  • Season with salt, black pepper, cumin powder, and paprika. Then stir in chipotle paste.
    2 tbsp Chipotle Paste, ½ tsp Cumin Powder, ¾ tsp Paprika, 1 tsp Salt, ½ tsp Black Pepper
  • Add chicken and stir until coated. Stir in the tomato passata and chicken broth.
    2 large Chicken Breasts, 1 cup Tomato Passata, 1 cup Chicken Broth
  • Simmer and cover to cook for 1 hour, stirring occasionally.
  • The chicken should be super tender at this point and easy to break into shreds. If not, leave to cook longer. The longer you cook, the more tender the chicken gets.
  • Shred the chicken, add a squeeze of lime juice and toss with chopped coriander leaves.
    1 Lime, 2 tbsp Fresh Coriander Leaves
  • Heat a little bit of oil on a frying pan over medium heat. Lay down a tortilla wrap and top one side of it with the pulled chicken.
    12 Small Tortilla Wraps
  • Add sliced jalapenos and grated cheese on top of the chicken. Fold the empty side of the tortilla over the filled side and gently press it down.
    Jalapenos, Grated Cheese
  • Fry till the cheese starts to melt and the taco is golden in colour on both sides. Remove from pan and repeat with remaining tacos. Serve warm.

Notes

  • Tomato passata is strained tomatoes and, therefore, give a smoother texture and a slightly richer flavour. But if you don’t have any, you can substitute with the same amount of tinned chopped tomatoes.
  • The longer you cook the chicken, the more tender the meat gets and easier to shred.
  • I use flour tortillas for these tacos as they are generally softer to manage and easier to fold on the pan. However, if you prefer, you can use corn tortillas. I use Gran Luchito’s soft taco wraps.
  • Feel free to also include some guacamole or cantina beans as the taco filling. Or you can also serve them separately as side dishes to serve!
Keyword Chicken, Tacos

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Chipotle Pulled Chicken Cheese Tacos Recipe

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