Chipotle Chicken Tacos

Alright, I’m starting to write this one up before I’m even done cooking it, because I know it’s going to be a keeper. I can smell it. I saw this recipe for the shredded chicken over on The Thin Kitchen yesterday, and here I am making it today! Can you tell I’m excited?

I looooove the chipotle flavor, but I’ve actually never cooked with them until now! Crazy, right? I had no idea what to expect when I opened the can, but when I did, my nose was in heaven. And when it’s sautéing with all that garlic? Yummm.

If you’re a newbie like me, and have no idea what to expect when buying the peppers, this is what it looks like!



Chipotle Chicken Tacos

Makes 4 tacos

3 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1 cup orange juice
2 cups chicken broth
1 pound boneless, skinless chicken breast (I found this was about the size of one large chicken breast)
2 teaspoons yellow mustard

Other taco ingredients


  1. Mince the garlic and peppers, and sauté in a large pot in 1 tablespoon oil. Careful not to let it burn- it’s a pretty thick and sticky mixture.
  2. Add cilantro, orange juice, and broth to the pot, and bring to a boil.
  3. Add chicken. Cover and reduce to a simmer. Cook for 15-20 minutes, or until inside of the chicken is white. I like to cut up my chicken into a couple pieces to help it along.
  4. Remove chicken, and let it cool on a cutting board. Use forks to shred it. Alternatively, I’ve seen people use their kitchenmaid to shred chicken, but I don’t remember if I’ve tried that or not.
  5. Use a whisk to stir in the mustard to the liquid in the pot, and cook to reduce to a thicker sauce.
    [For an even thicker sauce, mix two tablespoons cornstarch and a bit of water, then pour it into the sauce, and boil until thickened.]
  6. Pour about half of the sauce over the chicken, and save the rest as a hot sauce.
  7. Serve in a tortilla with rice, avocado, fresh squeezed lime, and cilantro.

To double the recipe, just double the chicken, and maybe add some more broth. This recipe makes a lot of extra sauce, so I ended up saving a bottle of it to use as hot sauce, or maybe mix with some shredded chicken in the future. IMG_2091IMG_2088IMG_2095


Enchiladas for Two

I’m copying this recipe over from the old blog. This is one of my favorite recipes that I’ve posted so far. Enjoy!


I got the idea for this recipe from Like Mother Like Daughter, but ended up making it mostly just based off what I remembered from growing up, and what ingredients I had available.

Enchiladas for Two
1 can chicken
1/4 lime (or 1 tsp. lime juice)
black pepper
1 tbsp. olive oil
4 oz. cream cheese, softened
1 can green chili enchilada sauce
3/4 c. cheese, approximately
4 medium flour tortillas


  1. Preheat oven to 350
  2. In a sauce pan, combine olive oil, drained chicken, lime juice, and pepper to taste.
  3.  Add in cream cheese and mix until combined thoroughly.
  4.  Pour a bit of enchilada sauce in bottom of a 9×13 baking dish.
  5. Dip a tortilla in the sauce (both sides) then fill with a fourth of the chicken mixture.
  6. Roll up tortilla and push to the end of the pan.
  7. Continue with the rest of the tortillas, refilling the dish with sauce as needed.
  8. Pour the rest of the enchilada sauce over the tortillas.
  9. Sprinkle cheese over enchiladas.
  10. Cover with aluminum foil and bake for 15 minutes.
  11. Uncover and bake an additional 10-15 minutes, until cheese is melted completely and to your desired level of golden-brown.