Chipotle chicken tacos are bursting with complex and delicious flavors. They are easy to whip up, smoky, savory and just outright delicious. Similar to tinga chicken. Use rotisserie chicken to cut the cooking time in half!
Table of contents
Why Make These Chipotle Chicken Tacos
Chipotle chicken tacos are easy, use simple ingredients and everyone who tries them cannot get enough. This is my most requested recipe from my husband along with my Enchilada Casserole.
They are similar to a chicken tinga taco which is my favorite taco at our local Taco Tuesday spot in town. Deep complex smoky flavors and you can add lots of different topping combinations to change it up. Make them your way - you will LOVE these.
Ingredients Needed
Chicken Breasts. Rotisserie also works great if you want dinner QUICK! Otherwise use cooked, shredded chicken breasts,
Seasonings. Garlic powder, onion powder, salt, pepper, paprika, cumin, chili.
Olive Oil. Neutral in flavor, high quality oil to cook the chicken breasts & for the chipotle sauce
Garlic.
Chipotle Peppers. In adobo sauce. You can also make my Santa Fe Salad with chipotle peppers in adobo sauce.
Lime. Or lemon. Just some citrus for the sauce.
Honey. To sweeten the chipotle sauce.
Water. To thin the chipotle sauce.
Cilantro.
Tortilla. Corn or flour!
Optional Toppings: tomatoes, avocado, corn, sour cream, cilantro, bell peppers, chopped onions, cotija cheese.
Steps To Make Chicken Tinga
Step One. If you are cooking your own chicken, read on. If using rotisserie chicken, shred the chicken and move to step two. Heat a skillet with oil on medium to low heat. Clean chicken breasts. In a small bowl mix seasonings together and rub all over chicken on both sides. If breasts are really large, cut them in half to cook faster.
Preheat oven to 375º. Brown all sides of chicken for about 3 min each side. Once all sides are browned, stick into the oven in an oven safe dish (I use a cast iron skillet for this entire process). Bake for 15 - 19 minutes or until internal temp of chicken is 165º. Let the chicken rest then shred.
Step Two. In a food processor, add chipotle peppers, garlic powder, onion powder, salt, pepper, paprika, cumin, chili, lime or lemon, honey, garlic clove, olive oil, water, cilantro.
Step Three. Toss the chipotle sauce into the shredded chicken and mix well, you can reheat the chicken in the same skillet used before on medium to low heat. Warm tortillas of choice, layer sauced, shredded chicken onto warmed tortilla and top with any optional toppings of choice.
Recipe FAQ's
Yes, either one will work, I have tried both!
These will last in the refrigerator for up to 5 days. You can freeze meat for up to two months.
Yes! Just keep the toppings and tortillas off until you are ready to eat. Save the shredded sauced chicken in a different container.
Yes, just skip the seasoning or only use half of the seasoning since rotisserie is well seasoned and sometimes salty.
Other Easy Dinner Recipes To Try
- Baked Taquitos
- Air Fryer Lemon Pepper Wings
- Chicken And Orzo 30 Minute Skillet
- Chipotle Cauliflower Tacos
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Easy Chipotle Chicken Tacos
Ingredients
- 1-1½ lb chicken breasts, boneless, skinless or rotisserie chicken
- ½ tsp cumin *see notes
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ¼ cup chipotle peppers in adobo sauce
- 1 tbsp honey *see notes!
- 2 tbsp cilantro
- 1 garlic clove
- 2 tbsp lime or lemon juice
- 3 tbsp olive oil
- ¼ cup water *to thin the sauce
Instructions
- If you are cooking your own chicken, read on. If using rotisserie chicken, shred the chicken and move to step three. Heat a skillet with oil on medium to low heat. Clean chicken breasts, in a small bowl mix seasonings together and rub all over chicken on both sides, if breasts are really large, cut them in half to cook quicker.
- Brown all sides of chicken for about 3 min each side. Preheat oven to 375º. Once all sides are browned, stick into the oven in an oven safe dish (I use a cast iron skillet for this entire process). Bake for 15 - 19 minutes or until internal temp of chicken is 165º. Let the chicken rest then shred.
- In a food processor, add chipotle peppers, lime or lemon, honey, garlic clove, cilantro, water, olive oil, pinch of salt & pepper.
- Toss the chipotle sauce into the shredded chicken and mix well, you can reheat the chicken in the same skillet used before on medium to low heat. Warm tortillas of choice, layer sauced, shredded chicken onto warmed tortilla and top with any optional toppings of choice.
Laura Oram
How do I measure the chilpotle peppers in adobo sauce? Or do I try to scoop out peppers and not the sauce? About how many peppers is it?
Bailey
Hi Laura ! Depending on your level of spice tolerance, I like to use the adobo sauce with the peppers, it’s typically about 2 to 3 peppers and a little sauce for 1/4 cup. Use a bit less if you’re sensitive to spice.