Ingredients
Sauce Ingredients
- 4 large Roma tomatoes, halved
- 1 large white onion, quartered
- 2 Tablespoons chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ Cup chicken broth
- 1 Tablespoon olive oil
Main Ingredients
- 4 Cups cooked chicken (rotisserie chicken recommended)
- 12 corn tortillas
- 2 ½ Cups shredded cheese (mixture of cheddar and Monterey Jack)
- Additional olive oil for frying
Instructions
- Roast the Vegetables: Spray a baking sheet with nonstick cooking spray. Arrange the halved tomatoes and quartered onions on it. Broil for 10-15 minutes, turning halfway through, until the vegetables develop small charred spots.
- Prepare the Sauce: Transfer the roasted tomatoes and onions to a blender. Add chipotle peppers, garlic, oregano, salt, cumin, and chicken broth. Blend until smooth to create a smoky sauce.
- Simmer the Sauce: Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add the blended sauce and bring it to a simmer. Reduce heat to medium-low and cook for 10 minutes to let flavors meld and thicken slightly.
- Add Chicken: Stir in the shredded cooked chicken into the sauce. Continue cooking for another 10 minutes until the sauce thickens and coats the chicken nicely.
- Prepare the Tortillas: Heat a clean large skillet over medium heat and add about a tablespoon of olive oil. Spray or brush one side of each corn tortilla with olive oil spray.
- Assemble the Tacos: On the dry side of each tortilla, place about ⅓ cup of the saucy chicken mixture and 2-3 tablespoons of shredded cheese.
- Cook the Tacos: Place the tacos, cheese side up, in the hot skillet and cook about 1 minute until warm. Fold each tortilla into a taco shape and continue cooking for 2 minutes per side until the tortillas are crispy and have browned spots.
- Serve: Remove from heat and serve immediately with your favorite taco toppings like salsa, sour cream, or guacamole.
Notes
- Use rotisserie chicken for a quick shortcut and deep flavor.
- Adjust the amount of chipotle peppers based on your preferred spice level.
- For extra crispiness, use medium heat when cooking tacos to avoid burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat tacos in a skillet to maintain crispness rather than microwaving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
