By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
1408 cal · 50 min
Shredded Red Chile Chicken Tacos
Recipe GLPRdf044a77473b5c
Tender shredded chicken cooked in authentic red chile sauce, served in crispy fried corn tortillas. This traditional Mexican dish features seasoned chicken combined with diced onions and vibrant red chile flavor, creating a delicious and satisfying meal perfect for family dinners or gatherings.
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Ingredients
4 boneless, skinless chicken breasts
2 cans red chile sauce (10 oz each)
1 yellow onion, diced
3 cups canola oil for frying
20 corn tortillas
Directions
Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat to medium and simmer for 15-18 minutes, or until the internal temperature reaches 165°F. Remove from heat and let cool slightly.
Once cooled enough to handle, shred the chicken into bite-sized pieces using two forks or your hands.
In a large skillet, combine the shredded chicken, red chile sauce, and diced onion. Stir well to combine and heat over medium-high heat until simmering. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until the mixture is warm and the flavors blend together.
Heat the canola oil in a deep skillet or heavy-bottomed pot to 350°F. Working with one tortilla at a time, carefully place it in the hot oil and fry for about 1-2 minutes per side until golden and crispy. Use tongs to turn and remove. Drain on paper towels.
To assemble, place a spoonful of the shredded chicken mixture into each warm fried tortilla. Serve immediately while the tortillas are still crispy.
Comments
This recipe hits the mark on availability and cost: chicken breast, onion, corn tortillas, and canola oil are staples at every Charlotte chain, and red chile sauce is stocked at Harris Teeter and Food Lion year-round, making a special trip unnecessary. The 50-minute time is honest for braising chicken and warming sauce, though actual active prep is closer to 10 minutes, so weeknight-feasible. At roughly $1.50 to $2.00 per serving, the main cost driver is the chicken breast itself, which is reasonable for a protein-centered taco. The dish reheats well and feeds a family of six without fuss, though the recipe's success depends entirely on the quality of the red chile sauce—a store-bought version will taste grocery-store standard, not homemade-special.
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