Chipotle Chicken Tacos Preparation

Chipotle, cumin, and paprika give this easy taco dinner a smoky and flavorful twist.

Chipotle Chicken Tacos Preparation

Included Ingredients

Chicken, orange, vinegar, onion, salt, chipotle peppers, broth, seasonings.

Groceries Needed

  • Whole wheat tortillas
  • Shredded cheese
  • Lettuce
  • Desired taco toppings

Optional Additions

  • Chili powder (for stronger flavor)
  • Cumin (for stronger flavor)
  • Paprika (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve on whole wheat tortillas or lettuce with desired toppings.

Low Carb Serving Option:

Make lettuce wraps or use lower carb tortilla options.

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in the refrigerator overnight. When thawed, place in ovenproof baking dish, cover and bake at 350 F for 45 minutes or to an internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to an internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to the pressure cooker. Cook on saute setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and let sit in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½ tsp

Cumin | ¼ tsp

Paprika | ⅛ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and let sit in juices prior to serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to the pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1 tsp

Cumin | ½ tsp

Paprika | ¼ tsp

Nutrition Facts

Serving Size | 0.5 cup
201 Calories | 4.4g Total Fat | 3.4g Carbs | 0.9g Fiber | 35g Protein | 1.3g Sugars | 0.9g Sat. Fat | 587mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.