I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

222 calories; 4.4 g total fat; 29 mg cholesterol; 719 mg sodium. 32.7 g carbohydrates; 15.4 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
08/06/2015
Very tasty. I accidentally used a 15 ounce can of tomatoes ( because I cant read it seems) and had to use ancho chill powder. I did add more mango because after adding the 1/4 cup.. it just didn't look like enough. I doubled it to 1/2c and think I'll add even more next time. Read More
(3)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2015
Very tasty. I accidentally used a 15 ounce can of tomatoes ( because I cant read it seems) and had to use ancho chill powder. I did add more mango because after adding the 1/4 cup.. it just didn't look like enough. I doubled it to 1/2c and think I'll add even more next time. Read More
(3)
Rating: 5 stars
08/06/2015
Very tasty. I accidentally used a 15 ounce can of tomatoes ( because I cant read it seems) and had to use ancho chill powder. I did add more mango because after adding the 1/4 cup.. it just didn't look like enough. I doubled it to 1/2c and think I'll add even more next time. Read More
(3)
Rating: 5 stars
10/04/2018
A little more time consuming than my usual dinners but so worth the wait! The sweet and spicy combination is perfect. You can add your choice of taco toppings but it's great without them. My only problem was that I underestimated the amount of time it would take the chicken to cook so I didn't have enough time to cook it down all the way at the end. Still good though. Read More
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Rating: 5 stars
10/02/2017
Very tasty. It took well more than 45 minutes to fully cook down for me though. The first time I made it I it was still pretty moist (arguably too moist?) in the shells. On the other hand I was using hard shells instead of tortillas so YMMV. Read More
Rating: 5 stars
04/14/2017
Made this tonight with some variation. My husband and I agreed it was a fantastic recipe! Do not leave out the cinnamon or the mango! These flavors combined with the spice was absolutely delicious! Some variation... I used flour tortillas instead of corn. I did not use chicken broth. Instead of tomato sauce I used diced tomatoes with green chili (canned). And instead of using the chili spice and adding the other extra spices the recipe suggested I bought "Texas Chili Mix and seasoning" from Sprouts. It contains chili cumin paprika black pepper onion and salt. I did add the cilantro and lime. We kept it simple and chose not to add lettuce or salsa or anything else on top - it doesn't need it! I'm telling you... delicious! Read More
Rating: 5 stars
04/24/2019
This is great! Changes: I doubled the mango added a cup of fresh pineapple swapped a 15 oz. can of chopped tomatoes for the smaller can/tomato left out the tomato sauce and sugar and let it all boil down to concentrate the liquids. We also did without the tortillas. Yum from everyone at the table. Read More
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Rating: 5 stars
09/16/2019
This was DELICIOUS! I used a can of diced tomatoes and paprika instead of the pasillo chili powder but still loved the dish. My boyfriend really really loved it. I fried my corn tortillas to give it that umph! I am a picky eater so once everything was thrown together I was actually a bit worried I would not like it (I knew my bf would though) but I didn't pick out 1 thing. Thanks for sharing this recipe it's a keeper.:) Read More
Rating: 5 stars
11/12/2019
This was really good - I added the shredded chicken towards the end of cooking the sauce and used a large can of tomato sauce instead of both tomato sauce and whole tomatoes (mostly cause I misread the sizing of the cans). I also used some of the chicken cooking water with some chicken base for the chicken broth. Read More