with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
Deliciously easy to cook, it only takes 3 steps to put these Easy Smoky Chipotle Pulled Chicken Tacos on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked British Chicken
290 grams
McCain Home Chips
400 grams
Grated Hard Italian Style Cheese
20 grams
Chipotle Paste
20 grams
Smoky Base Paste
1 sachet(s)
Plain Taco Tortillas
3.996 unit(s)
Baby Leaf Mix
20 grams
Soured Cream
75 grams
Hot Sauce
30 grams
Sugar
1 tsp
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Remove the chicken from its packaging. Place in an overproof dish along with the juices from the packet. Season with salt and pepper. Cover loosely with foil.
- Roast on the middle shelf, 25-30 mins. IMPORTANT: Ensure it's piping hot throughout.
- Next, spread the chips on a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf, 25-30 mins. Turn halfway.
- When the chips have 10 mins left, sprinkle over the hard Italian style cheese.
- Once cooked, remove the chicken from the oven. Shred as finely as you can. IMPORTANT: Ensure it's piping hot throughout.
- Season with salt and pepper. Stir in the chipotle, smoky base paste and sugar (see pantry).
- Microwave the tortillas (2 per person) for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Pop the tortillas on your plates.
- Top with the baby leaves, pulled chicken, soured cream and drizzle over the hot sauce (add less if you'd prefer things milder).
- Serve the chips alongside.
- Enjoy!
4476
kJ
Energy (kJ)
1070
kcal
Energy (kcal)
37.1
g
Fat
11.7
g
of which saturates
120.6
g
Carbohydrate
11.5
g
of which sugars
8.9
g
Dietary Fibre
57.3
g
Protein
3.79
g
Salt
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