Chicken slow-simmered in salsa, shredded and served as a low-carb, high protein filling for lettuce tacos. Can also be used as a filling for burritos and enchiladas.
Recipe for chicken simmered in salsa, then shredded and served in lettuce leaf tacos, protein style. Low carb.
Ingredients
- 1.5 pounds boneless skinless chicken breast or thighs
- 1 small onion chopped, about 1 cup
- 2 chipotle chilis in adobo sauce chopped
- 3-4 cups broth vegetable or chicken (enough to submerge the chicken)
- 1 1/2 cups of your favorite salsa or taco sauce. I use the Chiltepin Salsa from my Taste of Tucson cookbook
- 1 tsp. Maggi Seasoning Sauce or Worcestershire sauce
- 1 tsp. taco seasoning
- 1 tsp dried oregano preferably Mexican
- 1/2 cup nonfat Greek yogurt
- 1/2 cup light Mexican shredded cheese
- 1 head of iceberg or butter lettuce washed and separated into leaf cups
Instructions
- Spray a large dutch oven heated to high with cooking oil. Add the chicken and brown on each side for a minute or two.
- Add the rest of the ingredients and bring to a boil. Reduce the heat to a low simmer and cook for 1 hour covered, stirring occasionally. Remove cover and cook for another hour or until almost all of the liquid is absorbed. Add a little water if the liquid absorbs too quickly - the long cooking time is what makes the chicken so tender. Shred the chicken while still in the pot using two big forks. Continue to simmer until all of the rest of the liquid has been absorbed.
- Spoon into leaf cups, top with yogurt, cilantro, cheese and more salsa.
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