Ingredients
The following ingredients have 8 Servings
- 2 lbs boneless skinless chicken breast, cooked, shredded OR 1 rotisserie chicken, shredded
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped, about 2 cups
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce plus 1-3 tsp of sauce from can, depending on desired spice level
- 2 Tbsp taco seasoning
- 1 (14.5 oz)can fire roasted tomatoes
- 1 tsp chicken flavored “better than bouillon” or 1 chicken bouillon cube
- tostata shell or tortillas, warmed
- Mexican rice
- refried beans (black or pinto)
- shredded iceberg or cabbage
- radish, thinly sliced
- cotija or queso fresco, crumbled
- avocado, sliced
Instruction
- In a large skillet heat the oil over medium high heat until glistening
- Add the onions and cook until softened, about 5-7 minutes
- Reduce the heat to medium
- Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.Transfer the onion and garlic to a blender
- Add the chipotle pepper and desired amount of adobo sauce, taco seasoning, tomatoes and bouillon or better than bouillon
- Blend the sauce until smooth.Add the chicken and sauce back to the large skillet and simmer for 5-10 minutes, until slightly thickened.Season to taste with salt, more taco seasoning or adobo sauce.Serve the chicken warm, on a tostada or tortilla or over rice
- Garnished with desired topping. **Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.