Go Back
+ servings
Print Recipe
4.68 from 37 votes

Spicy Cider Beer Braised Chicken Enchilada Tacos w/Sweet Chili Apple-Pomegranate Salsa.

If you ask me, these are just what Monday calls for, happy, sweet + spicy, colorful tacos!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 Servings
Calories: 336kcal


Sweet Chili Apple-Pomegranate Salsa.

  • 2 honeycrisp apples finely chopped
  • arils from one small pomegranate
  • 1 jalapeño seeded (if desired) + chopped
  • 1/4 cup fresh cilantro chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce (I used 3 but use as little or much as you would like)


  • Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  • Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  • Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  • Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  • To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro. Happy taco eating!


*To make these in the crockpot, add all the ingredients for the tacos (minus the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.


Serving: 4g | Calories: 336kcal | Carbohydrates: 32g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 368mg | Potassium: 660mg | Fiber: 4g | Sugar: 13g | Vitamin A: 630IU | Vitamin C: 12.7mg | Calcium: 79mg | Iron: 2mg