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Crunchy Chipotle Chicken Recipe

Name: Barrio Tacos Lakewoods Crunchy Chipotle Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp chipotle in adobo (finely chopped); 1 cup enchilada sauce (red); 1 cup sharp cheddar cheese (freshly shredded); 2 cups iceberg lettuce (finely shredded); 3 tbs pico de gallo; 1 each avocado (ripe, diced); 2 cups tortilla chips (sturdy 'widow' or thick-cut chips); 0.5 each ripe avocado; 3 tbs buttermilk; 2 tbs mayonnaise; 1 tbs sour cream; 1 tbs fresh lime juice; 1 tbs fresh cilantro (chopped); 0.25 tsp dried dill; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp water (to thin); 8 each corn or flour tortillas (6-inch); 2 each lime wedges

Inspired by Barrio Tacos Lakewood

Time40m

Serves8

Chicken in Enchilada Sauce, Cheddar, Lettuce, Pico de Gallo, Avocado Ranch, Widow Chips

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Ingredients

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Taco Filling

1 lb boneless skinless chicken thighs

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp chipotle in adobo (finely chopped)

1 cup enchilada sauce (red)

Cheese & Toppings

1 cup sharp cheddar cheese (freshly shredded)

2 cups iceberg lettuce (finely shredded)

3 tbs Pico de gallo

1 each avocado (ripe, diced)

2 cups tortilla chips (sturdy 'widow' or thick-cut chips)

Avocado Ranch

1/2 each ripe avocado

3 tbs Buttermilk

2 tbs Mayonnaise

1 tbs Sour cream

1 tbs Fresh lime juice

1 tbs fresh cilantro (chopped)

1/4 tsp Dried dill

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp water (to thin)

Tortillas & Serving

8 each corn or flour tortillas (6-inch)

2 each Lime wedges

Method

Taco Filling

Prep chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Season both sides with salt, black pepper, garlic powder and smoked paprika.

Brown chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook 3–4 minutes per side until golden-browned (they will not be fully cooked). Remove to a plate.

Simmer in enchilada sauce

Reduce heat to medium. Add the chopped chipotle in adobo to the skillet and stir into any pan fond. Pour in 1 cup enchilada sauce and bring to a gentle simmer. Return the browned chicken to the skillet, spoon sauce over the top, cover and simmer 8–10 minutes, or until internal temperature reaches 165°F (74°C).

Shred chicken

Transfer cooked chicken to a cutting board; let rest 3 minutes, then shred with two forks or chop finely. Return shredded chicken to the skillet and toss with the sauce to coat. Keep warm over very low heat while you prepare other components.

Avocado Ranch

Make avocado ranch by combining 1/2 avocado, buttermilk, mayonnaise, sour cream, lime juice, chopped cilantro, dried dill, garlic powder, salt and pepper in a small bowl or blender. Mash or blend until smooth. Add water, 1 teaspoon at a time, to reach drizzling consistency. Taste and adjust salt/lime as needed. Refrigerate until ready to use.

Cheese & Toppings

If pico de gallo is homemade, combine diced tomatoes, finely chopped onion, jalapeño to taste, cilantro, lime juice and a pinch of salt. Keep chilled. Shred cheddar, dice avocado, and shred lettuce. Set aside the tortilla chips in a container so they remain crisp until assembly.

Tortillas & Assembly

Warm tortillas

Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Assemble tacos: place 1 tortilla on a plate, add about 2–3 tablespoons (roughly 2–3 oz) of shredded chipotle enchilada chicken in the center. Sprinkle 2 tablespoons shredded cheddar over the hot chicken so it melts slightly. Top with a small handful (about 1/4 cup) shredded lettuce, 1 tablespoon pico de gallo, and 1–2 tablespoons diced avocado.

Drizzle 1–2 teaspoons avocado ranch over the toppings. Finish by pressing 2–3 sturdy tortilla chips (widow chips) into the taco or serve them alongside for crunch. Squeeze lime wedge over each taco to taste.

Repeat with remaining tortillas and ingredients. Keep tacos loosely covered with foil if not serving immediately to maintain warmth (do not cover tightly to avoid sogginess).