Roasted Chipotle Chicken Taco Stacks
Recipe GLPR5c232d752dc0bf
Two towering stacks of corn tortillas layered with spiced roasted chicken, melted monterey jack cheese, and fresh toppings. Boneless chicken breasts are marinated in a smoky chipotle and adobo sauce, then roasted with colorful bell peppers and a splash of liquid until tender. The shredded chicken is stacked between salsa verde–dipped corn tortillas with cheese, baked until crispy, and finished with fresh cilantro, jalapeños, onions, and crumbly cotija cheese for a vibrant, handcrafted entrée.
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Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 chipotle peppers in adobo sauce, chopped
3 tablespoons adobo sauce from canned chipotle peppers
2 tablespoons olive oil
1 lime, juiced
1 garlic clove, minced
8 ounces beer, ginger ale, or chicken stock
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup salsa verde
8 (4-inch) corn tortillas
6 ounces monterey jack cheese, freshly grated
1/2 sweet onion, diced
1 jalapeño pepper, sliced
1/3 cup fresh cilantro, torn
1/4 cup crumbled cotija cheese
Directions
In a large bowl or resealable plastic bag, combine the chicken breasts, salt, black pepper, smoked paprika, chopped chipotle peppers, adobo sauce, olive oil, lime juice, and minced garlic. Stir well to coat the chicken evenly. Cover or seal and refrigerate for at least 2 hours, up to 24 hours, allowing the flavors to infuse.
Preheat your oven to 375°F (190°C). Heat an oven-safe skillet (cast iron works beautifully) over medium-high heat.
Remove the chicken from the marinade and place it in the hot skillet. Sear for 1 to 2 minutes per side until golden brown on both surfaces. Do not cook through at this stage.
Pour the beer, ginger ale, or chicken stock around the chicken, then arrange the sliced red and green bell peppers on top of the chicken. Cover the skillet with a lid or foil and transfer to the preheated oven.
Roast covered for 1 hour, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove the skillet from the oven and let cool slightly.
Shred the cooled chicken directly in the skillet, combining it with the roasted peppers and cooking liquid. Transfer to a bowl and set aside.
Pour 1/2 cup of the salsa verde onto a plate. Spray a baking dish with nonstick cooking spray. Dip one corn tortilla into the salsa verde, coating both sides lightly and allowing excess to drip off, then place it flat in one corner of the baking dish.
Dip a second tortilla the same way and place it next to the first, beginning your two stacks. Evenly distribute one-third of the shredded chicken mixture over both tortillas, then sprinkle with one-third of the grated monterey jack cheese.
Repeat the process: dip a tortilla, place it on the first stack, add another dipped tortilla to the second stack, then top with another third of the chicken and cheese.
Repeat once more with two more dipped tortillas, the remaining chicken mixture, and the remaining monterey jack cheese. Each stack should now have four tortillas with three layers of chicken and cheese in between.
Bake the stacks uncovered at 375°F (190°C) for 25 minutes until the cheese is melted and the tortillas are lightly crisp.
Remove from the oven and pour the remaining 1/2 cup salsa verde evenly over the two stacks. Top with the diced sweet onion, fresh torn cilantro, sliced jalapeño, and crumbled cotija cheese.
Serve immediately while warm, and enjoy these impressive, flavorful taco stacks.
