Description
A smoky and savory Mexican-inspired dish featuring tender shredded chicken in a rich tomato and chipotle sauce, ready in just 15 minutes.
Ingredients
Scale
1 pound chicken breast (cut into thin strips)
2 tablespoons olive oil
1 large onion (sliced)
3 cloves garlic (minced)
14.5 ounces fire roasted tomatoes (canned)
1/4 cup chipotle paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cumin
1/2 tablespoon oregano
2 bay leaves
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Add the sliced onion and sauté until translucent, then add the minced garlic and sauté until fragrant.
- Pour in the fire-roasted tomatoes and cook for about five minutes until the mixture is warm.
- Stir in the chipotle paste, salt, pepper, cumin, oregano, and bay leaves, mixing thoroughly.
- Lower the heat to medium, add the chicken strips, and cook until the chicken is fully cooked through and the sauce has thickened.
- Remove and discard the bay leaves.
- Use two forks to shred the chicken directly in the skillet, then mix it well into the sauce to ensure every piece is coated.
Notes
- For a spicier kick, add a teaspoon of adobo sauce from the chipotle jar.
- Serve with fresh lime wedges to brighten the smoky flavors.
- Prep Time: 0 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 65 mg