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Chipotle Chicken Tacos
Print Recipe
Chipotle Chicken Tacos are easy to make in just 15 minutes using shredded rotisserie chicken! They're flavorful & perfect for a simple Taco Tuesday!
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
8
tacos
Calories
165
Author
Whitney Bond
Ingredients
2
tablespoons
olive oil
1
cup
yellow onion
diced
2
garlic cloves
minced
1
teaspoon
ground cumin
2
chipotle chilies in adobo sauce
chopped
1
tablespoon
adobo sauce from the can of chipotle chilies
2
cups
cooked, shredded chicken
½
teaspoon
salt
½
cup
chicken broth
8
corn tortillas
Optional Toppings
red onion
diced
fresh cilantro
chopped
avocado
sliced
queso fresco
crumbled
serrano chili or jalapeno
sliced
lime wedges
for juicing over the tacos
Instructions
Add the olive oil to a large skillet on the stove over medium high heat.
Add the onion, cook 4-5 minutes.
Add the garlic and cumin to the skillet and cook for 1 minute.
Add the chopped chipotle chile and adobo sauce and stir to combine.
Add the shredded chicken, salt and stir to combine.
Add chicken broth to the skillet and simmer for 2-3 minutes, or until the sauce has thickened.
Heat the corn tortillas in a dry skillet on the stove over high heat.
Fill the tortillas with the chipotle chicken and add the toppings of your choice.
Notes
Optional toppings are not included in the nutritional information.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
15
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
672
mg
|
Potassium:
183
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
195
mg
|
Vitamin C:
3
mg
|
Calcium:
37
mg
|
Iron:
1
mg