Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per recipe
Calories2539 kcal (127%)
Total Fat46.2 g (66%)
Carbs289.1 g (111%)
Sugars35.2 g (39%)
Protein242.7 g (485%)
Sodium3484.6 mg (174%)
Fiber27.8 g (99%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
½ tablespoonsolive oil
4 x 8 ozboneless skinless chicken breasts
1 teaspoonkosher salt
½ teaspoonblack pepper
1 x 10 ozcan mild enchilada sauce
3 tablespoonsred wine vinegar
2 tablespoonscanned chipotle chile in adobo sauce
chopped
2 teaspoonsground cumin
1 teaspoonground cinnamon
16corn tortillas
6-in, charred
1 cupred cabbage
shredded, from cabbage
⅔ cuptomato
chopped, from 1 large tomato
½ cupradishes
sliced medium radishes
2jalapeño chiles
small, unseeded and thinly sliced, optional
Fresh cilantro leaves
lime wedges
for serving
Instructions
Step 1
Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil; cook until browned on both sides, 8 to 10 minutes. Transfer to a 6-quart slow cooker; add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165°F, about 1 hour, 10 minutes. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid from slow cooker to chicken; toss to coat.
Step 2
Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and, if using, jalapeño. Serve with cilantro and lime.
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