A week or so ago, I was gifted with a box filled with 505 Southwestern Chile Sauces to try out and share my thoughts with the whole entire world. Or at least those of you awesome people who stop by Slow Down and Savor!
These sauces are pretty cool. They’re extra fresh, all natural, gluten free, zero trans fat and are made in New Mexico! Boom. I tried the various sauces out in different ways, and enjoyed tinkering and seeing what I could come up with.
Two of the sauces stood out to me as being special: The medium Honey Chipotle Green Chile Salsa, and the Enchilada Tamale Sauce. The salsa was smokey, sweet AND spicy, and truly addictive. I couldn’t stop eating it. SO GOOD.
But as for the enchilada sauce, I made a remarkable dinner that made for even better lunchtime leftovers for the next day. Yum!
Now, I didn’t take a lot of pictures, since I didn’t anticipate these coming out the way they did, which was SPECTACULAR! But, I’ve had a bunch of requests for this recipe, since posting the photo on my Instagram. So here goes!
Pulled Chicken Tacos with 505 Southwestern Enchilada Sauce 2014-06-20 09:24:45 Mouthwatering tender chicken simmered and then pulled and simmered some more in 505 Southwestern Enchilada Sauce makes the perfect filling for these amazing tacos. Easy, quick and fun, your whole family will be coming back for more! Write a review Save Recipe Print Ingredients- 1 jar of 505 Southwestern Chile Enchilada Sauce
- 1 package (1 lb give or take) boneless, skinless chicken breast tenders
- Salt to taste
- Taco sauce (or seasoning packet)
- Put your chicken in a large sized ziplock bag, and pour the contents of the jar of 505 Southwestern Enchilada Sauce over the chicken. Seal the bag and smoosh the chicken around, being sure to coat each piece with sauce.
- Set in the fridge for a few hours.
- When you're ready to cook, take the chicken out of the fridge and let rest on your counter for a few minutes, bringing it closer to room temp.
- Heat a skillet over a burner on medium, and pour the contents of the bag into the pan - all of the sauce too, not just the chicken.
- Bring to a simmer, occasionally turning the chicken pieces, and stirring the sauce. Don't burn!
- Once the chicken is fully cooked, taste it.
- This is where I added a bunch of salt and taco seasoning, to enhance the flavors. But this will all be up to your taste.
- Keep the chicken at a simmer for about 20-30 minutes, until it's super tender, and falling apart.
- Take two forks, and shred the chicken by pulling it apart into strings, just in the pan in the sauce while it's cooking. This will take some time.
- When all of the chicken is shredded, cover and let incorporate for a while longer, perhaps 10 minutes or so.
- Enjoy!
- Pile the chicken on a warm corn tortilla, and top with shredded lettuce, chopped tomatoes, chopped, pickled jalapenos, cotija or feta cheese and a salsa of choice!
