Green chiles and cilantro are combined in a delicious sauce to make a taco the whole family will love.
This post is sponsored by Old El Paso. All opinions are my own.
If there is one thing I love, it is Mexican food. And tacos. And I have had a major taco addiction lately. (Which means I have another taco recipe coming at you on Friday, too!) Let’s be honest, though – the majority of the time, when a taco craving hits, I do a regular, ground beef taco. And there is nothing wrong with that at all. But sometimes, you need to change that up and try something new.
Something new this certainly is. And it may very well be one of my new favorite tacos.
A little while back, I needed some fresh produce in my life, so I headed to a local farm – La Nay Ferme. (I even wrote about it on my travel page!) There is nothing like fresh produce – straight from the ground. This time of year is the best, because not only do you have the local farms, but you also have farmer’s markets and road side stands galore.
I love being able to go through all of the fresh produce, and it’s always fun to try to come up with a recipe based off of what you buy at the market that day.
Well, when the taco craving hit, and I knew that I wanted to make something different, I also decided that I needed a fresh element to the tacos. There was an abundance of cilantro – and being the cilantro lover that I am, I decided to go all out with a green chile and cilantro sauce. Add in some chicken, and top the tacos with lettuce, tomato, avocado and even more cilantro, and you have a taco that you will fall in love with.
I seriously loved every element of this taco. We are normally soft taco people, but the crunch of the Old El Paso taco shells was perfect in this recipe. In fact, it made me wonder why we don’t have hard taco shells more often!!
If you are looking for a way to change up taco night, these tacos are the way to go!
- 1 lb boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1½ tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 4 oz cream cheese, cut into cubes
- 1 (4 oz) can Old El Paso diced green chiles
- 2 cups loosely packed cilantro leaves, roughly chopped
- 1 box (4.6 oz) Old El Paso® taco shells (12 shells), heated as directed on box
- Lettuce, tomato, avocado and additional cilantro, for serving
- Cut the chicken into bite sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove to a bowl.
- In the same skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro. Add the chicken back in and stir to coat.
- Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.
More Taco Favs:
Around the Web:
Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce from Fabtastic Eats
Roasted Vegetable and Black Bean Tacos from RecipeGirl
Easy Ground Beef Tacos from Barbara Bakes