Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 2-4 chipotle peppers in adobo sauce with about 1 tablespoon of adobo.
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground clove
  • 1 28- ounce can fire-roasted tomatoes, crushed or diced
  • 2 teaspoons honey
  • 3/4 cup chicken stock
  • 1 teaspoon  NESTLÉ® MAGGI® granulated chicken bouillon
  • 6 cups shredded cooked chicken, about 2 pounds ((you can use rotisserie chicken))
  • Corn Tortillas
  • Cotija cheese or Queso Fresco cheese, crumbled
  • Avocado
  • Diced Onions
  • Chopped Cilantro
  • Lime wedges

Instruction

  • Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally for about 4 minutes or until they become translucent. Stir in the garlic and cook for about a minute.
  • Stir in the chipotles, adobo sauce, oregano, ground cumin and clove and cook for about a minute.
  • Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook over medium low heat for about 6-7 minutes.
  • Remove from the heat and place the sauce in a blender. Blend until the sauce becomes smooth.
  • Return the sauce to the skillet and stir in the chicken. Toss well so the chicken is coated with the sauce. If the mixture is a bit dry, add additional broth.
  • Return the skillet to the stove and cook the chicken mixture over low heat for about 3-4 minutes or until the chicken is warm and the flavors have melded.
  • Serve over corn tortillas topped with your favorite toppings.