Beemster Hatch Pepper Chicken Tacos

Type: Taco, Entree
Prep Time: 10 min.
Cook Time: 15 min.
Ready in: 25 min.
Servings: 6

Simple. Fast. Delicious. Perfect for Taco Tuesday!

Directions

  1. Preheat the oven to 350°F (177°C). In a large bowl, mix the chicken and enchilada sauce until combined.

  2. Gently spread refried beans inside taco shells. Divide chicken among the taco shells and arrange in a 9x15–inch baking dish.

  3. Stuff tacos with Beemster Hatch Pepper and bake until cheese is melted, 15 min. Garnish tacos with avocado, cilantro, and a squeeze of lime.

    Tip: Swap out chicken for pulled pork for an equally tasty twist on this recipe.

Ingredients

  • 3 cups (420g) shredded rotisserie chicken

  • 1 cup (240mL) red enchilada sauce

  • 1 15-oz (425g) can refried beans

  • 12 corn tortilla shells

  • 2 cups (200g) shredded Beemster Hatch Pepper

  • 1 avocado, peeled, pitted, and diced

  • 2 tbsp chopped cilantro

  • 1 lime, cut into wedges

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Cheeses Mentioned

Hatch Pepper

Smooth, creamy, young Beemster, made with Certified Hatch Valley chiles.

Pairs with:

White wines and beers known for citrus notes. Melt and add to beans & rice, tacos, nachos and fajitas.
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