Whenever I’m craving a meal that’s both comforting and quick, I turn to the Chicken Tacos recipe from Better Homes & Gardens. There’s something inviting about the way tender chicken, sautéed with onion and garlic, melds with warm tomato sauce and green chilies. Crisp taco shells, fresh lettuce, and a scattering of cheese bring it all together. If you’re curious how these simple ingredients become something special, let’s start with what you’ll need.
Ingredients
Sure, let’s round up all the bits and pieces you’ll need for these Chicken Tacos, B-H-G style. Here’s your shopping list, so you don’t get halfway through and realize, oops, you’re missing the cheese. Or worse, the chicken.
- Nonstick cooking spray
- 1/2 cup chopped onion (about 1 medium onion)
- 1 garlic clove, minced
- 2 cups chopped cooked chicken
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can diced green chili peppers, drained
- 12 taco shells
- 2 cups shredded lettuce
- 1 medium tomato, seeded and chopped
- 1/2 cup finely shredded reduced-fat cheddar cheese orMonterey Jack cheese
Steps
- Lightly coat a large nonstick skillet with nonstick cooking spray. I mean, don’t drown the thing, but don’t be stingy either.
- Place the skillet over medium heat. Wait a minute for it to warm up—patience, grasshopper.
- Toss in 1/2 cup chopped onion (about 1 medium onion) and 1 garlic clove, minced. Stir occasionally. Enjoy that smell.
- Sauté until the onion looks soft and a little see-through. You’re not making onion soup, just getting it tender.
- Add 2 cups chopped cooked chicken. The more uneven your pieces, the more “rustic” the look.
- Pour in 1 (8-ounce) can tomato sauce. It’ll sizzle. Try not to jump.
- Dump in 1 (4-ounce) can diced green chili peppers, drained. Stir everything together.
- Heat the mixture until it’s hot all the way through, maybe 5 minutes. If you’re impatient, just make sure it’s steaming.
- While that simmers, get your taco shells (all 12 of them) lined up, like little edible boats waiting for passengers.
- Divide the chicken mixture evenly among the taco shells. Try not to eat half the filling before you’re done.
- Top each taco with some of the 2 cups shredded lettuce. If you make a mess, you’re doing it right.
- Sprinkle on 1 medium tomato, seeded and chopped, for that fresh pop of color.
- Finish with 1/2 cup finely shredded reduced-fat cheddar cheese or Monterey Jack cheese. Cheese is not a suggestion.
- Serve right away, before everything gets soggy and you lose all taco credibility. A properly constructed luxury copper jam pan can help maintain even heat when preparing fillings and preserves.
Cooking Tips
Ever wonder how to get that perfect balance of flavor and texture in your chicken tacos? I always make sure my skillet is hot before tossing in onions and garlic—this enhances their sweetness. For juicy chicken tacos B-H-G style, don’t overcook the chicken, and always drain the green chilis well. A quick toast of the taco shells keeps them crisp, never soggy. For extra richness and a smoother sauce, heat the milk before adding it to the roux to make a creamier béchamel-like base for any cheesy taco toppings, as in heating the milk. Try serving your tacos with a simple rice-and-vegetable side like a sushi bowl to add freshness and balance to the meal.
Final Thoughts
Even after all these years of making chicken tacos, I still find joy in the simple, vibrant flavors this recipe delivers. Each bite bursts with tender chicken, tangy tomato, and the mellow heat of green chiles—balanced by crisp lettuce and juicy tomato. It’s a dish that never fails to please, whether it’s a quick weeknight meal or a gathering with friends around the table.