Mexican - Chili's ranchero chicken tacos recipe

Author: Melissa Stein

Mexican Entree Freezer friendly Kid friendly Maindish

Get Braised Ranchero Chicken Recipe from Food Network Crock Pot Ranchero Chicken is slow cooked chicken in a zesty Ranchero Sauce.

Chicken Ranchero Tacos
Crock Pot Ranchero Chicken
Braised Ranchero Chicken

Chicken Ranchero Tacos

If you are looking for authentic tacos with a little more pizzaz than the typical street tacos, these are the ones to eat. These are so satisfying and easy!
Provided by: Sommer Clary
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 8

Ingredients:

1 1/2 lbs boneless skinless chicken thighs
10 -12 corn tortillas
2 cups shredded jack cheese
1 (15 ounce) can pinto beans, heated, rinsed and drained
2 avocados, halved and sliced
2 limes, sliced into wedges
cabbage salsa (see my recipe)
garlic salt and pepper, to taste

Nutrition:

How to cook:

Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately.

Notes: 22 Chili's Copycat Recipes, Make some of your favorite Chili's dishes and drinks in your own kitchen with these copycat recipes. · Inspired by: Spicy Shrimp Tacos · Inspired

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chilis ranchero chicken tacos recipe

Copycat Recipe: Chili's Crispy Chicken Tacos

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Chili's Ranchero Chicken Tacos Review

Chili's Ranchero Chicken Tacos Review. 1,567 views Nov 11, 2018 … more more. Show
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Crock Pot Ranchero Chicken

Crock Pot Ranchero Chicken is slow cooked chicken in a zesty Ranchero Sauce. Use for tacos, enchiladas, nachos, or tostadas!
Provided by: Iowa Girl Eats
Yields: 6 servings
Number of ingredients: 15

Ingredients:

2lbs chicken breasts
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper + shake red pepper flakes
juice of 1/2 lime
1 Tablespoon extra virgin olive oil
1 large shallot or 1/2 onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons cumin
1/4 teaspoon (or more) cayenne pepper
4 cups chicken broth
15oz can crushed tomatoes
1/3 cup chopped fresh cilantro

How to cook:

For the Ranchero Sauce: Heat olive oil in a large skillet over medium-high heat. Add shallot, bell pepper, and jalapeno pepper, season with salt and pepper, then saute until vegetables are tender, 5 minutes. Add garlic, cumin, and cayenne pepper then saute for 1 more minute. Add chicken broth and crushed tomatoes then turn heat to high to bring liquid to a boil. Reduce heat slightly then boil, stirring often, until sauce reduces by half (3 cups,) about 20 minutes. (A splatter screen is very helpful, especially near the end.) Taste then add salt and pepper if necessary, and then stir in fresh cilantro.
To a large, 5-6 quart crock pot, add the chicken broth, salt, pepper, red pepper flakes, lime juice, chicken breasts and 2 cups Rancher Sauce. Cover and cook on low for 4-5 hours then shred chicken and place back in the juices to cook on low for 1 more hour. Scoop chicken into a storage container then mix with remaining Ranchero Sauce. Use chicken as filling for tacos, enchiladas, nachos, or tostadas.

Notes: CHILIS RANCHERO CHICKEN TACOS RECIPE RECIPES Instant, Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10

Braised Ranchero Chicken

Get Braised Ranchero Chicken Recipe from Food Network
Provided by: Food Network
Total time: 275 minutes
Cook time: 110 minutes
Yields: 8 servings
Number of ingredients: 29

Ingredients:

1 green bell pepper
1 red bell pepper
1 poblano pepper
1 dried guajillo chile
1 dried pasilla chile
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar
4 pounds skinless boneless chicken thighs
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 ounce fresh squeezed lime juice
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
6 to 8 corn tortillas
Avocado slices, for serving
Grated queso fresco, for serving

How to cook:

For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce. (Reserve remaining ranchero sauce for another use.) Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours. Remove from the oven and let cool enough to handle the chicken.
Shred the chicken with two forks or your hands. Strain the braising liquid and add the strained solids back in with the shredded chicken. Reserve enough liquid to moisten the mixture. Return to the pan and keep warm in a low oven until ready to serve.
For the tostada shells: Meanwhile, line a baking sheet with paper towels. In a small frying pan, heat 1/2-inch oil until hot. Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes. Transfer to the paper towels and repeat with remaining tortillas.
Serve the chicken on the tostada shells and top with avocado and queso fresco.

Notes: Crock Pot Ranchero Chicken, I used the chicken to create super simple tostadas. Spray corn tortillas with nonstick spray then drizzle with fresh lime juice and a sprinkling of salt, and