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Mini tacos are not just a meal; they are an experience. These delightful little bites of flavor are perfect for any occasion, whether it's a casual family dinner, a festive gathering, or a cozy night in with friends. Their versatility allows for a plethora of fillings, making them a favorite among taco lovers everywhere. Today, we are excited to introduce you to a standout version: Spicy Hatch Chili Chicken Mini Tacos. This recipe brings together the bold flavors of juicy chicken and the unique spice of Hatch chilies, resulting in a dish that is both simple to prepare and bursting with flavor.

Hatch Chili Chicken Mini Tacos

Indulge in the delightful experience of Spicy Hatch Chili Chicken Mini Tacos! These flavorful bites feature tender chicken and the unique spice of Hatch chilies, offering a perfect blend of taste and simplicity. Ideal for any gathering, each taco is customizable, allowing you to suit your spice preference. With key ingredients like juicy chicken, roasted chilies, and fresh garnishes, this recipe ensures a delicious meal in just 30 minutes. Perfect for family dinners or casual nights with friends!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups roasted Hatch green chilies, chopped (fresh or frozen)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper, to taste

1 cup chicken broth

1 tbsp olive oil

12 small corn tortillas

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onions. Sauté for about 3-4 minutes, or until the onions are soft and translucent. Stir in the minced garlic and cook for an additional 1 minute, allowing the flavors to combine and the garlic to become fragrant.

    Cook the Chicken: Season the chicken thighs generously with ground cumin, smoked paprika, chili powder, salt, and pepper. Place the seasoned chicken in the skillet with the sautéed onions and garlic. Cook for approximately 5 minutes, browning the chicken on both sides.

      Add Chilies and Broth: Carefully stir in the roasted Hatch green chilies along with the chicken broth. Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the chicken is fully cooked through and tender.

        Shred the Chicken: Once cooked, remove the chicken thighs from the skillet and allow them to cool for a few minutes. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and stir to combine with the flavorful sauce, adjusting the seasoning with additional salt and pepper if desired.

          Warm the Tortillas: In another skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they become soft and pliable.

            Assemble the Tacos: For each tortilla, place a generous spoonful of the spicy Hatch chili chicken mixture in the center. Top with a handful of shredded Monterey Jack cheese and finish with a sprinkle of fresh cilantro for added flavor and vibrancy.

              Serve: Arrange the assembled mini tacos on a platter, accompanied by lime wedges to squeeze over the top. Enjoy each delicious and spicy bite of these delightful mini tacos with family and friends!

                Prep Time, Total Time, Servings: 20 min | 40 min | 4-6 servings