Description
These creamy chicken tacos made with boneless, skinless chicken breasts and flavorful ingredients are perfect for a quick dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
- 1/2 cup Pace Picante Sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 T Green Tabasco Sauce, plus more to add at the table if desired
- 2 T fresh-squeezed lime juice
- 4 oz. cream cheese, cut into small cubes
- 1 can (4 oz) diced green chiles with juice
- 3/4 cup grated Mexican Blend cheese, plus about 3/4 cup more for serving
- 8 Mission Carb Balance Low-Carb Tortillas
- Sliced olives for serving (optional)
- Sliced green onions for serving (optional)
Instructions
- Trim visible fat and any undesirable parts from chicken breasts and cut each into 3-4 lengthwise strips. Put chicken strips into the Instant Pot with the salsa, onion powder, and garlic powder.
- Lock the lid, set the Instant Pot to HIGH PRESSURE, 8 minutes.
- While the Instant Pot comes to pressure and cooks for 8 minutes, get the green tabasco sauce, fresh lime juice, cubes of cream cheese, and diced green chiles.
- When the 8 minutes cooking time has finished, let the Instant Pot NATURAL RELEASE for 10 minutes, then turn the valve to quick release the rest of the pressure.
- Remove the chicken strips to a cutting board to cool. Turn the Instant Pot to SAUTE/LOW HEAT and let the liquid simmer until it’s cooked down to about 1/2 cup. (This took about 5 minutes.) While the liquid reduces, use two forks to shred chicken apart.
- When the liquid has cooked down, turn off the Instant Pot and let it cool for a couple of minutes. Then stir in the Green Tabasco Sauce, lime juice, diced green chiles with juice, and cubes of cream cheese. Whisk the sauce until the cream cheese is all melted and mixed with the liquid to make a creamy sauce.
- Add the shredded chicken back into the Instant Pot and add the grated cheese, stirring so it mixes with the chicken and melts slightly.
- To serve, heat tortillas in a hot, dry pan for about a minute. Fill each tortilla with some of the creamy chicken mixture, more grated cheese, and other toppings as desired such as olives, green onions, salsa, Pico de Gallo, sour cream, avocado, or guacamole.
- To cook in a slow cooker, trim and cut chicken as above and put into a 3 Quart Slow Cooker with the salsa, onion powder, and garlic powder. Cook on LOW for about 5 hours, or until the chicken is tender and shreds apart easily.
- Remove chicken to a cutting board to cool.
- Transfer the liquid to a saucepan that’s large enough to hold all the chicken. Cook the liquid over low heat until it’s reduced to about 1/2 cup. (about 5 minutes).
- Turn off heat and let the liquid cool for 2-3 minutes, then stir in the Green Tabasco Sauce, lime juice, and cubes of cream cheese and use a whisk to stir until cream cheese has melted into the liquid to form a creamy sauce. Add the chicken into the pot with the grated cheese and stir to combine and melt the cheese slightly.
- To serve, heat tortillas in a hot, dry pan for about a minute. Fill each tortilla with some of the creamy chicken mixture, more grated cheese, and other toppings as desired such as olives, green onions, salsa, Pico de Gallo, sour cream, avocado, or guacamole.
Notes
- For the Pace Picante Sauce, use mild or hot according to your preference.
- Green Tabasco Sauce can be adjusted based on how spicy you want the dish.
- For a creamier texture, you can add more cream cheese.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg