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One Pan Chicken Tacos

One Pan Chicken Tacos

Got 30 minutes and one pan? That’s all you need for these juicy, delicious tacos. The hardest part is just chopping the onion and jalapeño. I call this a zero stress dinner!
 
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

  • INGREDIENTS

    2–3 Chicken breasts

    Taco seasoning

    Salt

    ½ Yellow onion, chopped

    1 Jalapeño, deseeded and chopped

    ¾ cup Red enchilada sauce

    2 cups Chicken broth (or water)

    1 tbsp Oil

    1½ limes worth of juice, plus extra wedges for serving

    Cilantro

    Corn tortillas

    Mexican cheese

    Avocado (for topping)

    Cherry tomatoes (for topping)

  • INSTRUCTIONS

    1. Season chicken with taco seasoning and salt
    2. Heat oil in a pan and sear chicken 2 to 3 minutes per side until golden (no need to cook through). Remove
    3. Sauté onion and jalapeño until soft
    4. Add enchilada sauce and broth, then return chicken to pan. Bring to a boil, cover, and simmer for 20 minutes
    5. Remove chicken and shred it. If there’s too much sauce, boil for a few minutes to reduce. Add shredded chicken back in with lime juice and cilantro, give it a toss
    6. Toast your tortillas, add cheese, layer on that saucy chicken, and top with avocado, cherry tomatoes, and more cilantro.

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