Recipe

Green Chile Chicken Tacos

Tender shredded chicken simmered in green chile enchilada sauce, served in low-carb tortillas with a tangy poblano-cabbage slaw.

Green Chile Chicken Tacos

Total time

1 hr

Servings

8

Net carbs

7g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 4 boneless-skinless chicken breasts
  • salt and fresh-ground black pepper to taste
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 3.5 oz. can diced green chiles plus juice (optional)
  • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
  • ½ large fresh Poblano chile, finely chopped (see notes)
  • ¼ cup thinly sliced green onion
  • 2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • ½ cup chopped cilantro (optional)
  • 3 T mayo
  • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 ½ tsp Green Tabasco Sauce (or more if you like it spicy)
  • Salt to taste, preferably Vege-Sal

Instructions

How to cook it

Prep timer

60:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. 1. For Instant Pot: Trim and halve the chicken breasts lengthwise, season with salt and pepper, place in the pot, and pour the enchilada sauce and diced green chiles over top; lock the lid and cook on MANUAL HIGH for 10 minutes, then allow natural pressure release for at least 20 minutes.
  2. 2. Remove the chicken to a cutting board and shred it, then turn the pot to SAUTE MEDIUM and reduce the sauce for about 20 minutes before returning the shredded chicken to absorb the sauce.
  3. 3. For slow cooker: Reduce the enchilada sauce in a saucepan over low heat to 3/4 cup (about 45 minutes), place trimmed and halved chicken in the greased slow cooker, spread sauce and optional green chiles over it, and cook on high for 2 1/2 hours until easily shredded; remove chicken, shred it, return to the cooker, and keep warm on low.
  4. 4. Make the slaw by whisking together mayo, lime juice, and green Tabasco sauce, then toss with the chopped poblano, green onion, cilantro, and sliced green and red cabbage.
  5. Cook until the thickest piece reaches 165F and the juices run clear.
  6. 5. Heat the low-carb tortillas in a hot dry pan for 10-15 seconds per side (or wrap in foil and warm in a 400°F oven), then fill each with one-eighth of the chicken and one-eighth of the slaw and serve with lime wedges.
  7. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Kalyn's Kitchen · IMPORTED

https://diet.driv.space/recipes/green-chile-chicken-tacosKalyn's Kitchen reference: https://kalynskitchen.com/low-carb-slow-cooker-green-chile-chicken-tacos/

Rated 4.9/5 from 15 ratings on Kalyn's Kitchen. Method rewritten in-house; see source for the publisher's original.