Green Chile Chicken Tacos

By Kay Chun

Updated October 19, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 Minutes
Rating
4(1,108)
Comments
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This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that’s juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.

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Ingredients

Yield:4 Servings

  • ¼ cup safflower or canola oil

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 1 ½ pounds boneless skinless chicken thighs, chopped into ½-inch pieces

  • Kosher salt and black pepper

  • ½ cup finely chopped yellow onion (from ½ medium onion)

  • ½ cup finely chopped green bell pepper (from ½ bell pepper)

  • 3 garlic cloves, minced

  • 2 (4-ounce) cans chopped green chiles, drained

  • 1 cup 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)

31 grams carbs; 162 milligrams cholesterol; 485 calories; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 5 grams fiber; 923 milligrams sodium; 39 grams protein; 3 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
1,108 user ratings
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Comments

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.

Sean C.

I love it when, purely by chance, I happen across a recipe which calls for the exact same ingredients which are already in my fridge that I need to use up. Although I had a feeling green peppers would overwhelm the chiles so I used red bell pepper instead, and added some pickled jalapeños for a little extra sweet & heat.

Teresa Kelley

The chicken once cooked down with all ingredients tasted like it was cooked for hours. So flavorful and tender! Could be used as a chicken chili base,chicken rice bowls maybe pozole meat addition. My husband loved it! Will definitely make again. Thank you

Becky

It's Hatch green chile season right now. All you need is green chile.

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