Rotisserie Chicken Tacos

By mirandavoegeli

Ingredients

• 2 poblano chiles (about 3 ounces each)
• 18 corn tortillas
• 1 rotisserie chicken, skin and bones discarded, meat shredded
• salt and freshly ground pepper
• 1 cup sour cream
• 1/4 cup heavy cream
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 2 ripe Hass avocados, thickly sliced
• 1 cup cilantro leaves
• sliced green onions, optional
• shredded radish, optional

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Roast poblanos until charred all over. Transfer to a bowl and cover with plastic wrap. Peel, core, and seed the chiles and cut them into thin strips.

Hold 1 tortilla at a time over a gas flame until lightly charred in spots. Transfer to a large sheet of foil and cover to keep warm. Repeat with remaining tortillas.

Put the chicken in a large bowl and season with salt and pepper. In a small bowl, whisk the sour cream with the heavy cream.

Build your own tacos, filling the tortillas with the chicken, poblano strips, sour cream mixture, shredded cheese, avocados, cilantro, green onions, and radishes.