Directions
Prep 20 m Cook 1 h 25 m Ready In 1 h 45 m
Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes. Fill corn tortillas with chicken filling.
Ingredients
1 h 45 m 8 servings 222 cals
4 skinless, boneless chicken breast halves
2 teaspoons canola oil1 large white onion, chopped
1 large Anaheim pepper, diced1 jalapeno pepper, diced
2 tablespoons minced garlic
1 cup chicken stock Swanson (Food) 33% Less Sodium Natural Chicken Broth 32 Fl Oz
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
1/4 cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1/2 teaspoon ground cinnamon
16 corn tortillas
Nutrition Facts
Per Serving: 222 calories; 4.4 g fat; 32.7 g carbohydrates; 15.4 g protein; 29 mg cholesterol; 719 mg sodium.
Recipe By AllRecipes
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