These tacos are so delicious you won’t have to wait until Tuesday to enjoy them. Perfect for any night of the week, these tacos are packed with tender shredded chicken, punchy tomatillo sauce, charred corn, and black beans wrapped in soft flour tortillas. A cool drizzle of avocado tops it all off.
Meal Card: Green Chili Chicken Tacos with Tomatillo Sauce and Avocado
Ingredients
- 1 – 2 packages Shredded Chicken
- 1 – 2 packages SW Vegetable Blend
- 1 – 2 packages Flour Tortillas
- 1 – 2 packets Tomatillo Sauce
- 2 – 4 packets Avocado
Directions
1) Run tomatillo sauce and avocado packets under warm water to thaw (if scheduling, place the avocado in the fridge to thaw under refrigeration).
2) Open shredded chicken and place in a Suvie pan. Gently tap the package of SW vegetable blend against the counter to break up, then open and pour on top of the chicken. Cut open tomatillo sauce and pour over the chicken. Place shredded chicken in the Top Zone of Suvie.
3) Remove the tortillas from their packaging and wrap tightly with aluminum foil. Place tortillas in a Suvie pan and place in the Bottom Zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 10 minutes
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
5) When the cook is complete, remove pans from Suvie and stir the shredded chicken, vegetables, and tomatillo sauce together. Season to taste with salt and pepper.
6) Remove the tortillas and divide between plates. Top with the shredded chicken and sauce from the pan. Cut one corner of the avocado packets and squeeze over the tacos.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 580, Total Fat 5g, Total Carbohydrates 66g, Total Sodium 1450mg, Total Protein 36g.
