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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon fresh oregano
- 1/2 teaspoon ground cumin
- 1 small chipotle chile, canned in adobo
- 3/4 cup chopped tomato
- 1/4 cup unsalted chicken stock
- 1 tablespoon adobo sauce
- 2 cups shredded chicken breast
- 1 cup shredded dark meat chicken
- 1/4 teaspoon kosher salt
- 8 (6-inch) corn tortillas, warmed
- 1/4 cup reduced-fat sour cream
- 1/2 cup cilantro
- 1 ripe peeled avocado, sliced
- 1 ounce queso fresco, crumbled
- 4 lime wedges
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Preparation
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.
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