Let’s Get Cookin’: 10-Minute Creamy Salsa Verde Chicken Tacos {GF}

by alexandra

Creamy Salsa Verde Chicken Tacos - a flavor-packed, super easy weeknight dinner, Mexican-style. Ready in 10 minutes!

The story of these tacos goes wayyyy back (think 2014), and I’ve been in love with them from day one. What started out as a recipe from a friend of a friend turned into a girls’ night Mexican-inspired chicken dinner, which I then decided needed to be recreated, turned into tacos, and shared on the blog. The recipe was long lost by the time I made that decision, but I improvised and they turned out fantastic regardless. And now, FINALLY, they make it to the blog in all of their spicy-creamy chicken glory, and I’m super excited about it.

Creamy Salsa Verde Chicken Tacos - a flavor-packed, super easy weeknight dinner, Mexican-style. Ready in 10 minutes!

Now I think I’ve mentioned my deep love of Mexican food before, but just to be clear, (especially because I live in California,) I’ve had tons and tons of good Mexican food. When I say these tacos still make the list of top favorites, that’s saying something. Not only are they insanely fast and easy to whip up – seriously a 10 minute dinner here – they’re mega flavor-packed. A quick little cream cheese-salsa verde sauce makes for some extra-creamy and spicy chicken, with Tapatio sauce and a bit of lime juice in the mix to really keep things interesting. Then we add cilantro for another little zing of flavor (because no Mexican food should be without it) and avocado to round it all out, and BAM, a killer dinner made in minutes.

Creamy Salsa Verde Chicken Tacos - a flavor-packed, super easy weeknight dinner, Mexican-style. Ready in 10 minutes!

Who doesn’t love an easy Mexican dinner, especially when it’s warm outside and there’s TACOOOS?

Creamy Salsa Verde Chicken Tacos - a flavor-packed, super easy weeknight dinner, Mexican-style. Ready in 10 minutes!

Let’s Get Cookin’: Creamy Salsa Verde Chicken Tacos {GF}

Cook Time: 10 minutes

6-8 tacos

Let’s Get Cookin’: Creamy Salsa Verde Chicken Tacos {GF}

Chicken cooked in a creamy salsa verde sauce and topped with avocado adds major flavor and a kick of heat to this mexican-inspired, easy weeknight dinner. Ready in 10 minutes!

Ingredients

  • extra-virgin olive oil, for pan
  • 1 1/2 lbs chicken breast, diced
  • salt and pepper, to taste
  • half a (7 ounce) can salsa verde
  • 2 ounces cream cheese, softened
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon Tapatio sauce
  • 3/4 teaspoon fresh lime juice
  • 3/4 cup chopped cilantro
  • gluten-free soft (taco-size) tortillas, warm, for serving*
  • chopped avocado, for serving

Instructions

  1. Heat oil in a large sauté pan over medium-high heat. Lower heat to medium, add chicken, and season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through (160ºF internal temperature). Strain off cooking juices and set aside.
  2. Meanwhile, in a small saucepan, whisk together the salsa verde, cream cheese, cornstarch, Tapatio, and lime juice until as smooth as possible. Bring to a boil over medium-high heat and boil for 1 minute. Add to chicken along with cilantro and toss together until evenly combined.
  3. Spoon chicken into warm tortillas and add avocado. Serve immediately. Leftover chicken can be stored in an airtight container in the refrigerator and reheated before assembling tacos.

Notes

*I prefer flour tortillas here (flavor-wise), but corn may be used as well. Tortillas can be heated on the stove over medium-low heat, or for a quick fix, wrap them in a thin kitchen towel and microwave them until warm, about 30 seconds.

You could also add lettuce when serving these to make them a little extra filling and incorporate more veggies. :)

http://brighteyedbaker.com/2017/05/03/lets-get-cookin-10-minute-creamy-salsa-verde-chicken-tacos-gf/

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