Spicy Shredded Chicken Tacos

Pile the chicken inside crispy taco shells with lettuce, avocado and bright sprigs of cilantro, and serve with a side of creamy chipotle sauce or pineapple salsa. The cooked chicken freezes well, so you can make it ahead of time to reheat for a party or quick weeknight dinner.

1 (15-oz.) can tomato sauce
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons chili powder
2 to 4 teaspoons minced chipotle chiles in adobo sauce*
1 teaspoon dried oregano
1/2 teaspoon salt
3 lb. boneless skinless chicken breast halves
16 crisp taco shells
3 cups shredded iceberg lettuce
1 1/2 cups fresh cilantro sprigs
2 medium avocados, chopped

1. Combine tomato sauce, onion, garlic, chili powder, chipotle chiles, oregano and salt in 5- to 6-quart slow cooker until blended. Add chicken; spoon sauce mixture over chicken to coat.

2. Cook, covered, on high 3 to 4 hours or on low 6 to 8 hours, or until chicken is tender and no longer pink in center.

3. Remove chicken; shred with 2 forks. Return to sauce in slow cooker. Reduce heat to low to keep warm. Serve chicken mixture in taco shells topped with lettuce, cilantro and avocado.

16 tacos

PER TACO: 420 calories, 16.5 g total fat (4 g saturated fat), 42.5 g protein, 25 g carbohydrate, 105 mg cholesterol, 665 mg sodium, 5.5 g fiber

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

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