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Description
A can of chipotle chilies in adobo (feisty smoked jalapeños in a tangy, earthy tomato sauce) is a pantry staple no kitchen should be without. Case in point: This weeknight-friendly taco dinner made with rotisserie chicken tastes complex, thanks to both minced chipotles and a spoonful of the adobo sauce, but it comes to the table in 45 minutes. The recipe is a Yummly original created by Ericka Sanchez.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup onion
- 2 1/2 cups cooked chicken (rotisserie or leftover)
- 3 Tbsp. chipotle chilies in adobo sauce (3 Tbsp. is 2 Tbsp. minced chilies plus 1 Tbsp. sauce from canned chipotles in adobo)
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 12 taco shells
- 1 1/4 cups Mexican shredded 4 cheese blend
- 4 romaine lettuce leaves (large)
- 1 tomato (large)
- 1 lime
- 1 avocado (large)
- 1/3 cup cilantro sprigs
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Directions
- Preheat the oven to 400˚F.
- Chop the onion. Shred the chicken with your fingers. Mince the chipotles.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring often, until transparent, 4-5 minutes. Add the chicken and season with salt. Cook, stirring occasionally, until hot, 3-4 minutes. Fold in the adobo sauce and distribute evenly. Remove from heat.
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